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Salad Lyonnaise
with shrimp / bacon / sherry vinaigrette

Active: 35 min Total: 35 min

A few simple ingredients play off of one another in this fresh but filling French bistro salad.
Smarts: Traditional Lyonnaise Salad is topped with a poached egg. We've opted to fry the eggs in this version so there's not another dish to wash, but you can certainly poach your eggs if you prefer.

Ingredients

Servings:
4
Metric
Salad Lyonnaise:
  • Garlic - 2 cloves, chopped
  • Bread, small loaf of sourdough or Italian - 1/2, cubed
  • Frisee - 8 oz, torn into pieces (sub green leaf lettuce or mixed greens)
  • Shrimp, peeled and deveined - 1 lb
  • Oil, olive - 1 Tbsp
  • Bacon - 4 slices
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
Sherry Vinaigrette:
  • Shallots - 1 bulb, diced
  • Mustard, Dijon - 2 tsp
  • Vinegar, sherry - 1 1/2 Tbsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Combine shallots, mustard, sherry vinegar and olive oil (the portion for the vinaigrette). (Can be done up to 5 days ahead)
  3. Bread / Frisee - Prep as directed and store separately. (Can be done 1 day ahead)
  4. Shrimp - Defrost, rinse, and dry.

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Make

  1. Heat oven to 375F / 191C.
  2. Toss bread cubes with garlic, olive oil (the portion for the salad) and some salt. Spread on a sheet pan. Transfer to the oven and toast until bread is golden, shaking pan halfway through cooking, 12 to 15 minutes.
  3. While bread toasts, heat a large skillet over medium heat. Add bacon and cook on both sides until bacon is crisp. Transfer bacon to a paper-towel lined plate. Crumble bacon when cool enough to handle.
  4. Drain off all but 1 Tbsp / 15mL (for 4 servings, adjust if customizing) of bacon fat and return pan to heat. Add shrimp and cook in bacon fat until tender, seasoning both sides with some salt and pepper as it cooks. Combine shrimp and crumbled bacon.
  5. Wipe out skillet and return to medium heat. Add cooking oil. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides). Season eggs with some salt and pepper.
  6. Toss frisee, toasted bread cubes, shrimp and bacon in vinaigrette. Divide between serving bowls and top with eggs. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (67)
Gluten-free (2)
Paleo (7)
Vegetarian (9)

28 reviews

I would've preferred more veggies, less protein.

By: Leila
Posted: Apr 13, 2017
Diet: Original
0 Helpful

Replaced shrimps with avocado and added some radish for colour and crunch.

By: Cecilia
Posted: Mar 31, 2017
Diet: Original
0 Helpful

Still trying to perfect the poached egg, but otherwise a fantastic meal!

By: Jenna
Posted: Mar 31, 2017
Diet: Original
0 Helpful

Turned out great!

By: Mike
Posted: Mar 28, 2017
Diet: Original
0 Helpful

would be great for brunch

By: Meredith
Posted: Mar 26, 2017
Diet: Original
0 Helpful

Used mirin instead of sherry vinegar and romaine in place of frisée because we had it on hand. Had crusty toast instead of croutons. We really enjoyed this salad.

By: Nancy
Posted: Mar 26, 2017
Diet: Original
0 Helpful