Salade lyonnaise (frisee with lardons, garlic croutons, medium-boiled eggs and walnut oil dressing)

Trim the rind off the smoked bacon and cut into thin slices to make lardons.

Cut the bread into whole thin slices for croutons.

Wash the frisee twice in a bath of water, lifting it out of the water each time so the sand stays behind.

Bring water to a vigorous boil; lower the room-temperature eggs in gently with a spoon; start the timer only when the boil returns and cook 6 minutes for medium boiled.

Pour off the water and cover the eggs with cold water to make peeling easy; peel.

Cook the lardons in a dry steel pan, no fat, about two and a half minutes until browned; drain on paper towel.

Wipe the pan, melt butter and fry the bread slices on low heat about two minutes a side until coloured; drain on paper towel.

For the dressing whisk plenty of salt and pepper into two large tablespoons of vinegar until the salt dissolves, then whisk in six spoons of walnut oil and a little parsley.

Rub a piece of garlic over both sides of each crouton.

Toss the frisee with the dressing in a bowl before transferring to the serving dish.

Mound the salad, sprinkle over the lardons, add four or five croutons, two eggs per person, a little more dressing over the eggs and croutons, and roughly chopped parsley.