This French Salad Delivers a Taste of Lyon at Home

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.

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.