I had this salad in a Portland, Ore., restaurant and it was sensational. I usually make the whole loaf into croutons, as they keep well. Tear the bread for a more attractive look.

Croutons:

½ cup olive oil

2 teaspoons chopped garlic

4 cups bread torn or cut into about 1-inch chunks

Salt to taste

Dressing:

2 tablespoons olive oil

3 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

¼ cup chopped shallots

Salt and freshly ground pepper

Salad:

8 slices bacon cut into 1-inch pieces

1 tablespoon white-wine vinegar

1 head escarole

4 eggs

Preheat oven to 350 F.

Combine oil and garlic in a mini-chop or by hand. Toss bread pieces with half the mixture, reserve remaining garlic oil for dressing. Scatter onto a cookie sheet, season with salt and bake, tossing occasionally, for 15 minutes or until golden.

Combine reserved garlic oil with 2 tablespoons olive oil. In a separate bowl, whisk together vinegar, mustard and shallots and slowly whisk in oil. Season well with salt and pepper.

Place bacon in a cold skillet, turn heat to medium and cook 4 to 5 minutes or until bacon is crispy. Remove and drain on paper towels.

Bring a pot of water to boil and add white-wine vinegar. Reduce heat to low, quickly break all 4 eggs into simmering water and poach for 3 minutes. Using a slotted spoon, remove eggs to cold water to sit until needed.

Wash escarole and tear into pieces. Divide escarole between 4 salad bowls and toss with a little dressing. Top with bacon, some croutons and a poached egg. Drizzle more dressing over salad. Serves 4.