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Lyonnaise Salad for Two Recipe

This lyonnaise salad for two is a rustic dish with simple ingredients. The poached egg atop the salad adds a creamy texture and a healthy serving of protein. Recipe courtesy Lauren of Eating with a Purpose.

Servings: 2

Active time: 15 minutes

Total time:


  • 3 strips thick cut bacon
  • 2 Tbsp chopped shallots
  • 1 garlic clove, minced
  • 2 tsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 head frisée lettuce
  • 2 oz goat cheese, crumbled
  • 1 Tbsp white wine vinegar
  • 2 Davidson's Safest Choice® pasteurized egg(s)


  1. Cook bacon in a hot skillet, about 2-3 minutes per side to desired crispness. Remove bacon from skillet and pour off rendered fat.
  2. Sauté shallots and garlic in same skillet until softened and they start to brown. Place shallots and garlic in small bowl; add mustard and red wine vinegar. Slowly whisk in olive oil. Set aside.
  3. In medium bowl, toss torn frisée in dressing.
  4. Assemble salad by dividing dressed frisée between two salad bowls or plates. Top with bacon and goat cheese.
  5. Bring a saucepan with 4 inches of water to boil. Turn the water down to rapid simmer and add white wine vinegar. Individually crack eggs into small bowl and gently place in simmering water. Cook for 3-4 minutes. Remove from water with a slotted spoon. Top each salad with an egg. Enjoy!

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 340
Calories from Fat 260
Total Fat 29g (45% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 230mg (77% DV)
Sodium 470mg (20% DV)
7g (2% DV)
Dietary Fiber 2g (8% DV)
Sugars 2g
Protein 15g
Vitamin A 60%
Vitamin C 8%
Calcium 8%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.