Frisée aux lardons

Method

1. 1 Use only the pale yellow inner leaves of the curly lettuce head to reduce bitterness.
2. 2 Cut the bacon into thick strips and fry for 6 minutes until the fat renders out and the edges are crispy.
3. 3 Fry bread cubes in pork fat with garlic to make croûton.
4. 4 Mix the dressing with hot pork fat, red vinegar, and Dijon mustard.
5. 5 Using hot pork fat as a dressing is a way to slightly wilt lettuce leaves while keeping them crisp.
6. 6 Boil the eggs until runny for 6 minutes, then peel and place them on the mixed plate, sprinkle with pepper.