Salade lyonnaise

Proof that a salad can be bistro comfort food. Bitter frisée, hot fried lardons, butter-browned croutons and a poached egg come together under a sharp wine-vinegar vinaigrette, and breaking the yolk into the leaves makes a second, richer dressing. It is quick, about twenty minutes, but it has to be eaten the moment it is made: the warm bacon and soft egg are the point, so this is a dinner salad, not one to pack. Add a second egg and good bread and it is a proper meal for one. If frisée is hard to find, dandelion leaves are the traditional alternative.