French country salad

Method

1 To make the dressing, whisk the vinegar with the mustard, garlic, sugar and a little sea salt in a bowl, then gradually whisk in the oils, a tablespoon or two at a time, until the dressing emulsifies. Combine the salad leaves and tarragon in a large salad bowl.

2 Heat a large frying pan over a medium-low heat and cook the lardons for about 4 minutes, stirring occasionally until they render their fat and start to colour. Add the bread to the pan and continue to cook for another 4-8 minutes, tossing frequently until the bacon is frazzled and crisp and the bread has started to toast at the edges. Toss the salad with the dressing. Distribute the contents of the pan over the top and serve at once while the bacon and croûtons are warm.

*The best way to prepare a head of frisée or escarole is to hold it by the stalk and give it a radical trim around the edges, removing several inches of the dark green leaves, which are tough and bitter to eat. Now cut out the stalk and discard the periphery of outer leaves. Separate and tear up the remaining pale green fronds and wash them in a sink of cold water, then dry.