Salade Lyonnaise

The Lyon Tourist Office’s selected salade lyonnaise is Stéphanie Iguna’s updated version with lettuce, boiled eggs, bacon and browned quenelle slices. A balsamic-vinegar, mustard and olive-oil vinaigrette dresses the assembled salad.

The eggs are boiled, cooled in cold water and drained. Oak-leaf lettuce is the selected example of the washed and dried salad leaves in this version.

Small bacon pieces fry without added oil. Separately, four prepared quenelles are sliced and browned on both faces in a little olive oil.

The vinaigrette combines measured balsamic vinegar and mustard with a generous dash of olive oil. The bowl takes the lettuce first, then bacon, quenelle slices, eggs and dressing, with mixing also offered.

The tourist office describes salade lyonnaise as a mainstay on Lyon’s bouchon menus while presenting this recipe as a makeover. The quenelles and boiled eggs belong to that selected version, alongside the fresh leaves and vinaigrette.