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["Wash, sort, and dry the lettuce. If using dandelion leaves, remove the hard stems and tear the leaves into bite-size pieces.", "Cut the bacon into lardons, or 1/4-inch-thick matchsticks.", "Prepare the vinaigrette (see below).", "Lightly toast the bread and rub one side with a clove of garlic. Cut the bread into 1/2- inch cubes for croutons.", "Prepare the coddled eggs: bring a large pot of water to a boil, then lower the eggs gently into the boiling water and cook for 5 minutes, adding 30 seconds if your eggs are jumbo. Drain them immediately and run cold water into the pan to stop the cooking and to cool the eggs so you can handle them. Gently crack and peel the eggs, taking care not to tear the white. The yolk should still be runny. Rinse the peeled eggs to wash away any bits of shell.", "In a frying pan over medium-high heat, cook the lardons until they start to crisp and most of their fat has rendered. Remove them from the pan. With the flat side of a chef's knife, lightly crush the remaining clove of garlic. Add it to the remaining bacon fat in the pan with the bread, turning the cubes so that they are lightly toasted on all sides.", "In a large bowl, toss the lettuce with the vinaigrette. Scatter the
