Salade Frisée Lardons

This is probably the most common entrée found on bistro and brasserie menus all over France. The slightly bitter frisée leaves are anointed with a sharp vinaigrette flavoured with eschalots and the runny yolk of a soft-poached egg. Little batons of cured pork belly are fried to provide saltiness, while fried croûtons bring the flavour and texture of this salad to perfection. Since this cured pork belly is unavailable in Australia, the best substitute is smoked belly bacon. If you are concer