Garlic Croutons:
2½ tsp. olive oil, plus more if needed
1 clove garlic, peeled and slightly crushed
1½ C. (65g) cubes or torn pieces of bread, about ¾ inch (2cm) in size
Sea salt or kosher salt

Salad:
8 to 12 new potatoes (12 oz./ 360g)
Sea salt or kosher salt
2 C. (300g) diced, thick-cut bacon, smoked or un-smoked
4 tsp. red wine vinegar
1 ½ tsp. Dijon mustard
5 tsp. olive oil or neutral-tasting vegetable oil
1 tsp. water
2 tsp. peeled and minced garlic
8 C. (150g) loosely packed frisée or escarole leaves
2 tsp. finely chopped fresh flat-leaf parsley or fresh chives
Freshly ground black pepper
4 poached eggs (page 329) or 4 hard-cooked eggs (page 328), peeled and quartered

To make the croutons: heat the oil in a skillet over medium heat. Add the garlic and cook until it’s deeply golden brown; be careful not to burn it. Remove and reserve the garlic, then add the bread, stirring the cubes in the oil, turning them frequently. Add a sprinkle of salt and a dribble more oil if necessary, until the bread is brown on all sides, about 5 minutes. Set aside until ready to serve.

To make the salad: put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for 15 minutes, until the potatoes are tender when pierced with a sharp knife. (If done in advance, cook them slightly less, and let them rest in the warm water for up to 45 minutes.)

While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.

In a large salad bowl, whisk together the vinegar, mustard, ¼ tsp. salt, the oil, water, and garlic. (If you like garlic a lot, you can chop up the fried garlic clove from making the croutons and add that as well.)

To assemble the salad: slice the potatoes and add them to the bowl along with the bacon and toss gently. Add the frisée, parsley, and some black pepper. Add the croutons and hard-cooked eggs (if using) and toss very well. Divide among four salad bowls. If using poached eggs, slide one on top of each salad and serve.