Cherry Hardwood Smoked Bacon Lyonnaise Salad Recipe

Cherrywood Bacon Lyonnaise Salad


Prep Time

Total Time

Gluten Free


45 min

45 min


Topped with a poached egg and finished with a sweet cherry vinaigrette, this lyonnaise salad recipe pairs Jones bacon, greens, potatoes and beets.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information


1 pound brioche, cut into 1/2" squares
2 pounds boiled Yukon gold potatoes
2 cups golden beets
2 pounds Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
2 pounds sweet cherries, frozen
8 eggs
1/4 cup shallots, minced
1 cup sherry wine vinegar
2 cups olive oil
8 tablespoons sweet cherry juice
1/2 teaspoon fresh crushed black pepper
6 frisse, trimmed heads
2 cups baby spinach, packed


Step 1
Toast 1/2 inch pieces of brioche with melted butter until golden. Separately, boil potatoes in 4 quarts of water for 20 to 30 minutes or until fork tender.

Step 2
Prepare beets by tossing in olive oil and roast in the oven on a sheet pan, 30 minutes at 350° F. Allow potatoes and beets to cool to room temp and quarter each.

Step 3
Cut bacon stripes into 2 inch pieces and render until slightly crispy. Slack sweet cherries to room temp and drain in a colander, reserving their liquid for Sherry Vinaigrette (see below). Poach eggs to order in an 8-inch sauté pan filled 3/4 with medium boiling water and a teaspoon of white vinegar 3 to 4 minutes.

Step 4

Eggs should be solid white with a soft yolk when done. For the sweet cherry sherry vinaigrette, combine shallots, sherry wine vinegar, olive oil, reserved cherry juice and black pepper in blender.

Step 5
To serve, combine frisse, baby spinach, potatoes, beets, bacon, brioche croutons, and sweet cherries. Lightly toss with Sherry Vinaigrette, top each serving with a warm poached egg and season with fresh crushed black pepper.

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