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1
Preheat the oven to 325 degrees F.
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2
Cut each strip of bacon into 4 pieces.
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3
In a skillet over medium-low heat, cook the bacon until cooked all the way through but not crisp.
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4
Drain on a paper towel and reserve the fat for use in the Vinaigrette.
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5
Cut the loaf of bread in half and reach in beneath the crust to pull out 1 1/2 to 2-inch chunks of bread.
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6
Place the bread chunks on a baking sheet, drizzle them with the olive oil, and toss well.
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7
Toast them in the oven for about 15 to 20 minutes, until they're lightly browned, shaking the pan occasionally to ensure they're evenly baked.
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8
When the croutons are cool enough to handle, rub them with the garlic clove and set aside.
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9
In a huge bowl, toss to combine the radicchio, frisee, dandelion greens, toasted bread, and bacon.
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10
Place the eggs in a medium saucepan with water to cover.
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11
Bring the water to a boil, then turn down the heat to a low simmer.
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12
Simmer the eggs for 5 minutes, then plunge them into a large bowl of ice water for a minute or so.
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13
Take them out as soon as they're cool enough to handle.
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14
Pour most of the Vinaigrette over the salad, and toss well to combine.
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15
Cut the top 1/2-inch off the eggs, and using a spoon, scoop them out of the shells in large spoonfuls into the bowl.
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16
Pile the salad onto 4 plates, and drizzle the remaining Vinaigrette over each.
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17
1/2 cup bacon fat*
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18
1 to 2 shallots, peeled and finely chopped
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19
1/4 cup sherry wine vinegar
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20
2 teaspoons kosher salt
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21
1 teaspoon freshly cracked black pepper
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22
2 teaspoons Dijon mustard
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23
* Chef's Note: If you don't get enough rendered fat from frying the bacon, add enough olive oil to make up the quantity.
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24
In a medium sized skillet over medium heat, warm the bacon fat (and olive oil, if necessary).
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25
Add the shallots and cook them for 2 to 3 minutes, until they just begin to sizzle.
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26
Whisk in the vinegar, salt, and pepper, and cook for about 1 minute.
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27
Whisk in the mustard, and cook another 30 seconds.
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28
Remove the vinaigrette from the heat, and season with salt and pepper, to taste.
