Dinner · 15 min · Amounts not specified
Lyonnaise salad
Warm bacon vinaigrette on bitter greens, a poached or jammy egg. Frisée would be classic; lettuce is the drawer.
The sheet · 2 plates · 15 min
easyWhy tonight. Warm bacon vinaigrette on bitter greens, a poached or jammy egg. Frisée would be classic; lettuce is the drawer.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- bacon
- eggs
- lettuce
- dijon
- red wine vinegar
Good if you have them, fine if you do not: shallot.
Method
- Lardons rendered slowly from cold so the fat comes out and the pieces crisp.
- The dressing is made in the pan with the hot bacon fat and vinegar, which wilts the leaves as it lands.
- Poach the egg in barely-moving water with a splash of vinegar, and swirl before the egg goes in.
- Assemble immediately and eat immediately. It is a warm salad and it has about three minutes.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Eggs and custardTruly Foolproof Poached EggsJ. Kenji López-AltPoaching without the wispy strands. The trick is what happens before the egg reaches the water.Link checked 2026-09-08
- Eggs and custardEggs Part 2 | Basics with BabishBinging with BabishOmelets and poaching, with the failure modes shown rather than described.Link checked 2026-09-08
- Eggs and custardScrambled Egg Omelet - Food WishesFood WishesScramble against omelet on the same stove, which makes the heat-and-stirring tradeoff visible.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- bacon
- Fat, salt and smoke, and the rendered fat is the more valuable half.
- eggs
- The cheapest way to turn a side dish into dinner.
- lettuce
- Structure and water, and it is worth being fussy about.
- dijon
- Sharpness and, more usefully, emulsifying power — a spoonful is what holds oil and vinegar together in a dressing that would otherwise split.
- red wine vinegar
- The workhorse acid for anything savory and cooked.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares lettuce, eggs, bacon
Cobb salad
Rows, not a toss. Chicken, egg, bacon, avocado, blue if you have it. A sharp dressing. Don't make a chopped salad and call it a Cobb.
Shares bacon, dijon, red wine vinegar
German potato salad
Warm, not mayo. Bacon fat is the dressing. Vinegar so it is not greasy. Eat it warm.
Shares dijon, lettuce
Leftover wine-chicken sandwich
The coq from last night, Dijon, a leaf. Don't microwave the chicken into cotton.
Shares lettuce, red wine vinegar
Shallot vinaigrette greens
The salad that is really a dressing lesson. Shallot sits in the vinegar first to lose its burn, mustard goes in before the oil, and the leaves get dressed at the last second.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.