If Cobb salad is quintessentially American, then frisée aux lardons is its French counterpart. Both have immense popularity, and both have bacon and eggs. The main ingredient of the latter is curly endive (frisée), of which the French are inordinately fond. Curly endive is the mildest member of the chicory family, and aside from beauty (a head of frisée is indeed a sight to behold), its virtue is the ability to stand up to an assertive dressing. When preparing this salad, take care to remove the tough outer leaves—it’s the tender, blanched pale green interior that you want.