Smoked Salmon Lyonnaise Salad

Smoked salmon adds an extra-luxe bite to this classic bistro salad.

Total Time: 40 mins
Servings: 4

Take a trip to France with this classic bistro salad. A duo of smoked salmon and bacon fat offer a superb smoky flavor in this hearty salad, which features boiled eggs, homemade garlic croutons, crispy bacon, and smoked salmon. The dressing is made with caramelized shallots and Dijon mustard, which provide big bursts of acidity that contrast with the richness of the salmon and eggs. For the salad base, choose a variety of hearty, peppery baby greens such as arugula or frisée, which will be able to hold their own against the punchy dressing and rich toppings. To prevent the greens from becoming soggy, add the dressing just before serving.

Frequently Asked Questions

• What is Lyonnaise salad made of?

  This French salad, which you’ll find on bistro menus across the country, hails from the city of Lyon. It consists of bitter greens such as frisée, which is tossed in a warm bacon-studded dressing and topped with poached eggs and croutons. For color, flavor, and added protein, we’ve topped it off with smoked salmon.

• What are examples of bitter greens?

  Arugula, dandelion greens, escarole, frisée, and watercress offer a sharp, bitter flavor that contrasts the salad’s salty, savory ingredients. For this dish, we recommend choosing a hearty green such as frisée, which can hold its own against the warm dressing and smoked salmon topping.

Notes from the Food & Wine Test Kitchen

Let the eggs come to room temperature while you prepare the salad. That way, the shells won’t crack as you lower them into boiling water. If you prefer a jammy egg, reduce the cook time by two to three minutes. Thick-cut smoked salmon gives the salad a more substantial feel, but standard thin-sliced cold-smoked salmon will also be delicious. Thick-cut smoked salmon is available at Whole Foods and other specialty grocery stores. 

Suggested pairing

Complement this salad with a Bordeaux blanc with a salty finish, such as Château Graville-Lacoste Graves.

Make ahead

You can make the warm bacon-shallot vinaigrette in advance. Store the dressing in an airtight container in the refrigerator for up to one week. Reheat it in a skillet over low heat until warm before assembling the salad.

Ingredients

Jammy Eggs and Croutons

• 4 large eggs

• 2 tablespoons unsalted butter

• 1 garlic clove, smashed

• 12 baguette slices (about 1/4 inch thick), sliced on an angle

Salad 

• 4 ounces thick-cut bacon (about 3 slices), cut into 1-inch pieces

• 1 shallot, finely chopped

• 3 1/2 tablespoons red wine vinegar

• 1/2 teaspoon Dijon mustard

• 5 tablespoons olive oil

• Kosher salt and black pepper, to taste

• 8 cups mixed greens (such as baby arugula, baby kale, escarole, and radicchio)

• 4 ounces cold-smoked salmon, preferably thick-cut, torn into bite-size pieces

Directions

1. Make the jammy eggs and croutons

   Preheat oven to 400°F. Bring a small saucepan of water to a boil over medium-high. Meanwhile, fill a medium bowl with ice and water; set aside. Gently lower eggs into boiling water. Boil 7 minutes. Transfer eggs to bowl of ice and water; cool 10 minutes. Peel and halve eggs; set aside.

2. Melt butter in a medium skillet over medium-low. Add garlic; cook, swirling skillet often, until sizzling and fragrant, about 1 minute. Transfer garlic butter to a small bowl. Wipe skillet clean; set aside.

3. Arrange bread slices on a small baking sheet; brush top side of each bread slice evenly with garlic butter. Bake in preheated oven until lightly golden, 6 to 8 minutes. Let croutons cool on baking sheet until ready to use.

4. Make the salad

   Cook bacon in skillet over medium-low, stirring occasionally, until rendered and crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Reserve 1 tablespoon drippings in skillet; discard remaining drippings or reserve for another use.

5. Add shallot to bacon drippings in skillet, and cook over medium-low, stirring often, until softened, about 2 minutes. Whisk in vinegar, incorporating any residual bacon bits from bottom of skillet. Whisk in mustard until well combined. Whisk in olive oil. Season to taste with salt and pepper. Remove from heat.

6. Arrange mixed greens on a serving platter. Top with salmon, egg halves, croutons, and bacon. Season eggs to taste with salt and pepper. Drizzle salad with warm dressing, and serve immediately.

Originally appeared in Food & Wine magazine, December 2024 / January 2025