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Smoked Salmon Lyonnaise Salad with Warm Bacon-Shallot Vinaigrette

A sophisticated reimagining of the classic French Lyonnaise salad, this vibrant dish layers cold-smoked salmon over a bed of tender greens, jammy eggs, and crisp, golden garlic croutons. The warmth of a tangy bacon-shallot vinaigrette gently wilts the greens, releasing a medley of savory, smoky, and acidic notes. Traditionally centered around frisée and poached egg, this interpretation swaps in a mix of baby greens and 7-minute eggs for a more textured and approachable result. Ideal for brunch, a light dinner, or an elevated lunch, this salad celebrates contrasting textures and bold flavors with elegant ease. Each forkful offers richness and balance—the unctuousness of salmon and bacon meeting the freshness of greens and zing of red wine vinegar. It's French comfort with a cosmopolitan twist.

Brunch | Dinner | Light Lunch | French | Seafood Salad | Baking Sheet | Frying Pan | Jar | Mixing Bowl | Saucepan | Bacon | Bread | Egg | Salmon | Baking | Boiling | Pan-Frying | Tossing | Whisking | Summer | Warm Weather | Make-Ahead
Time to complete

Prep

15min

Cook

20min

Wait

10min

Total

45min

Ingredients (Serves 4)
  • 4 large eggs
  • 2 tablespoons (28 g) unsalted butter
  • 1 garlic clove, smashed
  • 12 baguette slices, about ¼ inch (6 mm) thick, sliced on a bias
  • 4 ounces (113 g) thick-cut bacon (approx. 3 slices), cut into 1-inch (2.5 cm) pieces
  • 1 shallot, finely chopped
  • 3½ tablespoons (52 ml) red wine vinegar
  • ½ teaspoon (2.5 ml) Dijon mustard
  • 5 tablespoons (75 ml) olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups (240 g) mixed baby greens (e.g. arugula, kale, escarole, radicchio)
  • 4 ounces (113 g) cold-smoked salmon, thick-cut, torn into bite-size pieces
Nutrition Information (per 100g)
  • Calories: 185
  • Fat: 14
  • Protein: 9
  • Carbohydrates: 5
  • Fiber: 1
Directions

Prepare the Eggs

  • 1. Bring a small saucepan of water to a boil over medium-high heat. Meanwhile, prepare an ice bath. Gently lower eggs into the boiling water and cook for 7 minutes. Transfer to ice bath and chill for 10 minutes. Peel and halve the eggs. Set aside.

Make the Garlic Croutons

  • 2. Preheat oven to 400°F (200°C). In a medium skillet over medium-low heat, melt butter. Add smashed garlic clove and swirl for about 1 minute until fragrant. Transfer garlic-infused butter to a small bowl and wipe the skillet clean.

Toast the Baguette

  • 3. Arrange baguette slices on a small baking sheet. Brush tops with garlic butter. Bake for 6–8 minutes or until golden. Allow to cool completely on the sheet.

Prepare the Vinaigrette

  • 4. In the same skillet, cook bacon over medium-low heat for about 10 minutes, stirring occasionally, until fat renders and bacon is crisp. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve 1 tablespoon (15 ml) of rendered fat in the skillet.

Assemble the Dressing

  • 5. Add chopped shallot to the bacon fat and cook over medium-low heat until softened, about 2 minutes. Deglaze with red wine vinegar, scraping up any browned bits. Whisk in Dijon mustard, then slowly incorporate olive oil until emulsified. Season with salt and pepper to taste. Remove from heat.

Compose and Serve

  • 6. Arrange mixed greens on a serving platter. Top with smoked salmon, halved eggs, croutons, and bacon. Season eggs with salt and pepper. Drizzle salad with warm vinaigrette and serve immediately.
Cookix's Secrets

Alternative Proteins

  • Swap smoked salmon with hot-smoked trout, prosciutto, or grilled tofu for varied flavor and texture.

Cultural Spin

  • Replace Dijon with yuzu kosho and red wine vinegar with rice vinegar for a Japanese-inspired version.

Egg Perfection

  • For evenly jammy eggs, start timing exactly when the water returns to a boil after adding the eggs.

Greens Management

  • Ensure greens are thoroughly dried to prevent sogginess when the warm vinaigrette is added.

Healthier Twist

  • Substitute turkey bacon and use less oil in the vinaigrette to reduce fat content.

Seasonal Inspiration

  • In summer, add thinly shaved fennel or radishes; in winter, swap in roasted root vegetables like beet or parsnip.

Vegetarian Option

  • Omit bacon and use sautéed mushrooms for umami depth; replace vinaigrette base with olive oil only.

Vinaigrette Timing

  • Whisk the vinaigrette just before drizzling so the emulsion doesn’t break.