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Courtesy Andrew Bachelier, chef, Jeune et Jolie, Carlsbad, CA

Jeune et Jolie offers the charm of low-key French food paired with the best produce from Southern California: A seafood- and vegetable-driven menu is served alongside an inventive roster of cocktails and wines focused on minimal intervention. Andrew Bachelier’s interpretation of Salad Lyonnaise involves a bit of prep work, but aren’t your friends worth it?


1 cup grapeseed oil
⅓ cup Banyuls or Sherry vinegar
1 shallot, diced fine
¾ teaspoon salt
2 tablespoons butter
8 ounces thick bacon, cut into ¾-inch cubes
½ avocado, pitted and peeled
1 handful arugula
1 garlic clove, peeled
¼ cup Champagne vinegar
¼ cup fines herbes (recipe below)
10 ounces spring mix lettuce with frisée
6 soft-boiled eggs, halved
Flaky sea salt, to taste
Espelette pepper powder, to taste


In medium mixing bowl, vigorously whisk grapeseed oil and Banyuls vinegar until well combined. Add shallot and ¼ teaspoon salt. Set aside.

Over medium heat, melt butter in sauté pan. Add bacon, and cook until dark and crisp. Set aside.

Blend avocado, arugula, garlic, Champagne vinegar, fines herbes and ½ teaspoon salt on high until smooth. Spread on bottoms of six large, shallow bowls.

Toss lettuce with oil vinegar mixture, and distribute evenly among bowls. Top with bacon and eggs. Sprinkle sea salt and Espelette pepper atop, to taste. Serves 6.

Fines Herbes

Chop finely 1 small bunch parsley, 1 small bunch chervil, 1 small bunch chives and 6 tarragon leaves. Combine in small mixing bowl.

Wine Pairing

The Jolie-Laide Rosé of Valdiguié from Russian River Valley, California, “works wonders with the salad Lyonnaise,” says Leigh Lacap, beverage director at Jeune et Jolie. “A touch of tannin [provides] some welcome relief from the richness of the lardon. This wine also carries a lightning bolt of acidity that cuts right through the egg.”

Hailing from farther north, an array of natural Oregon rosés will offer comparable body and texture, often with similar grapefruit characteristics.