FranceSalade Lyonnaise
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 10 servings
- Difficulty
- Medium
Salade Lyonnaise is one of the most emblematic dishes of Lyon's traditional cuisine, a city that holds an exceptional place in the history and identity of French gastronomy.
Born from the culinary tradition of the famous bouchons lyonnais, this salad beautifully expresses the philosophy of French regional cooking: simple and recognizable ingredients, careful technique, respect for seasonality, and a harmonious balance between freshness, richness and acidity.
Its traditional character is built around fresh salad leaves, eggs, onions or shallots, butter and aromatic herbs, brought together through a carefully prepared dressing and precise final assembly.
Recipe submitted by Chef Eric Devert, National President — Tastynation Global France.
Ingredients
- 1.5 kg fresh salad greens
- 400 g onions or shallots
- 250 g butter
- 8 eggs
- 750 ml cream or stock, depending on the preparation
- 1 bunch fresh herbs
- Fine salt, as needed
- Freshly ground pepper, as needed
Preparation
- 1
Wash the salad leaves thoroughly and dry them carefully so that they retain their freshness and crisp texture. Peel and finely cut the onions or shallots and prepare the fresh herbs.
- 2
Gently cook the onions or shallots with the butter over controlled heat, allowing them to soften and develop their natural sweetness without excessive browning.
- 3
Add the cream or stock, according to the desired preparation, and allow the mixture to develop the appropriate consistency and depth of flavour.
- 4
Cook the eggs carefully, ideally preserving a tender, creamy yolk. The texture of the egg is an important element of the finished dish, adding richness and creating a beautiful contrast with the fresh salad leaves.
- 5
Combine the different components immediately before serving so that the greens remain fresh and crisp. Season carefully with salt and freshly ground pepper and finish with the fresh aromatic herbs.
Plating
Present in a deep white plate or an elegant serving bowl, allowing the different ingredients, colours and textures to remain clearly visible. The egg should occupy a prominent position on the plate; when opened, its creamy yolk naturally blends with the other ingredients and enriches the dressing.
Serving suggestion — The secret lies in temperature and timing. The salad leaves should remain cool, fresh and crisp, while any warm components should be incorporated only at the final moment, creating the characteristic contrast of temperatures and textures.
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