Rouxbe

• 1/4 cup unsalted butter
• 1/4 tsp salt
• 1/2 loaf white bread (square)

To begin, preheat the oven to 375°F or 190°C.
Remove the crust from the bread and then slice into cubes.
Pour the melted butter over the croutons and mix.
Bake the croutons for about 10 minutes or until golden brown.
Stir the croutons once or twice to ensure even browning.
When done, sprinkle the croutons with a bit more salt.

• 6 pieces thick cut bacon

Slice the bacon into lardons.
Heat a fry pan over medium heat and then fry the bacon until it is done to your liking.
Once done drain the bacon, reserving a tablespoon or so of the oil to make the dressing.

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• What are Lardons?

• 2 tbsp Dijon mustard
• 2 tbsp white or red wine vinegar
• 1 tbsp reserved bacon fat
• 2 tbsp extra virgin olive oil
• 2 tbsp grape seed oil
• 1/8 tsp freshly ground black pepper
• 1/8 tsp kosher salt
• 1/8 tsp sugar

To make the vinaigrette mix together the mustard and white wine vinegar.
Add remaining ingredients and whisk together. Check the seasoning, keeping in mind that the bacon fat may be salty.

• 4 to 5 cups baby frisée lettuce head (1 1/2 cups per person)

Clean and dry the lettuce well and break or cut into bite sized pieces. Place in a large bowl. Be sure to spin and/or dry the lettuce very well before dressing.

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• Salad Spinner

• 6 to 8 cups water
• 1 tsp salt
• 1/8 cup vinegar
• 5 large eggs

For poaching eggs use a pan that is at least 3 inches deep and fill 3/4s full with water.
Then add the salt and the vinegar.
Once the water comes to a gentle boil reduce the heat to just below a simmer.
Now gently add the eggs one at a time.
Cook the eggs to your desired doneness.
For soft poached eggs this should take about 2 or 3 minutes.

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• Poaching Eggs Ahead

To assemble the salad, mix the lettuce with half of the croutons and bacon.
Then add about half of the dressing and gently toss to combine.
If needed add the remaining dressing and toss again.
Portion the salad onto the plates and then garnish each plate with some of the remaining croutons and bacon.
Top with one of the warm poached eggs and season with a bit of freshly ground pepper and serve immediately.