At a glance
You're building a classic French salad that comes together in about 24 minutes, with fresh spring greens forming the base for warm, crispy bacon and croutons topped with a perfectly poached egg. The trickiest part is getting the poached eggs just right with a runny yolk, so you'll want to watch that gentle simmer closely while everything else — the dressing, greens, and bacon — gets prepped ahead of time.
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Prepare the salad leaves
Wash and dry the lettuce leaves. A salad spinner works brilliantly for this. Tear the dried leaves into smaller pieces and arrange them in a bowl or on a plate.
For this step
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Make the dressing
Whisk the vinegar with the salt until the salt dissolves. Then add the mustard, oil and chopped garlic. Whisk thoroughly until you get a smooth, fragrant dressing.
For this step
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Fry the bacon and croutons
Cut the bacon into small pieces and the toast bread or baguette into small cubes. Put everything into a non-stick pan – no need for oil or any other fat. Dry-fry until crisp.
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