We had been looking for the right salad greens for a few weeks. We couldn't find what we wanted for what seemed a long time. This is the season for winter greens like scarole (escarole) and frisée (curly endive), after all. Then there they were — back again. I got this one at Intermarché, one of our two local supermarkets. We ate less than a third of it.
The scarole was gigantic and very fresh looking. I set it in our salad spinner to show you how big it was. Other salad ingredients were vinaigrette dressing, of course, made with Dijon mustard, white wine vinegar, olive oil, sunflower oil, fresh garlic, dried chives, and salt and pepper. Walt had bought some thinly sliced Italian pancetta (salt-cured pork belly) on Saturday when he went to the outdoor market in Saint-Aignan. He cut it into copeaux (shavings) that we cooked lightly in olive oil.
Into the salad went sun-dried tomatoes. Croûtons made with a stale baguette and toasted in the oven. Pecans, which I'm glad to say we now find in local super- and produce markets. Eggs, four of them, cooked sunny-side up. I tossed escarole leaves, tomatoes, and pancetta in vinaigrette in a big bowl. When all that was dressed, I put the croutons and pecans in and tossed it some more — you don't put them in for the first tossing because you don't want them to absorb too much vinaigrette and go soggy. And then you put a big serving of the tossed salad on your plate and place two eggs on top. The runny egg yolk combines with the vinaigrette to make a rich, tasty dressing.