Paris Capital Salad
from http://www.guardian.co.uk/lifeandstyle/2009/apr/26/french-bistro-recipes

A Parisan specialty.

300g waxy, firm-fleshed salad potatoes
4 eggs
200g smoked lardons or streaky bacon, chopped
olive oil, for frying
1 head escarole or frisée lettuce, separated and washed
bunch of fresh chervil
200g artichoke hearts (canned or freshly prepared)

For the vinaigrette dressing:

2 tsp Dijon mustard
1 garlic clove, crushed
2 tbs red wine vinegar
sea salt and freshly ground black pepper
4 tbs olive oil

Cook the potatoes in simmering water for 20 minutes, or until tender, then drain and slice. Meanwhile, heat another pan of water and, when just simmering, add the eggs. Bring to the boil for 30 seconds, place a lid on top then remove from the heat and leave to sit for six minutes. Rinse in cold water and, when cool enough to handle, shell the eggs.

Fry the lardons or streaky bacon in a pan with a scant amount of oil, until golden.

For the dressing, put the mustard, crushed garlic and vinegar in a large salad bowl, blend well and season.

Slowly drizzle in the olive oil and whisk to blend.

Tear the lettuce leaves and half the chervil into the vinaigrette and toss well. Add half the potatoes, the artichoke hearts and lardons and toss again.

Roughly tear the soft-boiled eggs in half and place on top of the salad. Season to taste and scatter with the remaining chervil before serving.

Serves 4