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Meanwhile, divide the frisée among four plates. Top with the bacon bits.

Transfer a poached egg to each salad, using a slotted spoon to drain it well before setting it on the greens. Rewhisk the dressing in the pan, then drizzle it among the salads before serving.

For a lower-fat alternative: Use roughly chopped Canadian bacon. Cook it with 1 tablespoon canola oil until lightly browned, about 5 minutes. It won’t render much fat, so add another 1 teaspoon canola oil to the pan to cook the shallots.

You can also cut down on the salt by parboiling the bacon in a large saucepan of water for 1 minute before draining in a colander set in the sink and then frying.

BLT Salad

Here’s a salad made with the inner workings of our favorite sandwich. Makes 4 servings

½ pound sliced bacon

¼ cup homemade mayonnaise or purchased mayonnaise (regular, low-fat, or fat-free)

1 tablespoon lemon juice

½ tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

½ teaspoon freshly ground black pepper

1 large head romaine lettuce, cored and chopped (about 8 cups)

2 large beefsteak tomatoes, cut into 1-inch pieces

Heat a large skillet over medium heat. Add the bacon and fry until crisp, about 5 minutes, turning often. Transfer to a wire rack and drain for 5 minutes, then roughly chop the bacon.

Meanwhile, whisk the mayonnaise, lemon juice, mustard, Worcestershire sauce, and pepper in a large bowl.

Add the romaine, tomatoes, and chopped bacon; toss gently but well.

Variations: Reduce the bacon to ¼ pound. After it has fried for 2 minutes, add ½ pound medium shrimp, peeled and deveined, and continue cooking until pink and firm, about 3 minutes.

Add 1 ounce shredded Parmigiano-Reggiano or Cheddar with the romaine.

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Check out the main-course potato salads in the vegetable chapter.

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Margarita Shrimp Salad

Here, shrimp are steeped in a margarita-style marinade, then quickly cooked and served on a summery, composed green salad with avocado, orange, and red onion. Makes 6 servings

¼ cup tequila

2 teaspoons finely grated orange zest

1 teaspoon finely grated lime zest

½ teaspoon salt

1½ pounds medium shrimp (about 35 per pound), peeled and deveined

¼ cup homemade mayonnaise or purchased mayonnaise (regular, low-fat, or fat-free)

¼ cup sour cream (regular, low-fat, or fat-free)

¼ cup lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 tablespoon canola oil

6 cups mixed salad greens

1 ripe Hass avocado, peeled, pitted, and cut into ½-inch cubes

1 small red onion, thinly sliced into rings

1 orange, peeled and cut into segments

Whisk the tequila, orange zest, lime zest, and salt in a large bowl. Add the shrimp, toss well, cover, and refrigerate for 1 hour, stirring occasionally.

Meanwhile, whisk the mayonnaise, sour cream, lime juice, chili powder, cumin, and sugar in a small bowl; set aside.

Drain the shrimp, reserving the marinade. Heat a large skillet over medium heat. Swirl in the canola oil, then add the shrimp and cook, stirring constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a small bowl.

Take the skillet off the heat and pour in the reserved marinade. Set the skillet back over the heat and bring to a boil. Should the alcohol catch fire, quickly cover the skillet and set it off the heat until the fire stops, about 20 seconds. Boil until reduced to a glaze, pour over the shrimp, and stir well.

Divide the salad greens among six plates. Top with the avocado, red onion, and orange. Spoon the shrimp and any glaze onto the salads. Dot the mayonnaise dressing onto the salad before serving.

Variations: Divide any of the following among the plates: ½ cup toasted sliced almonds, ½ cup toasted pecan pieces, Croutons, or 1 to 2 pickled jalapeño chiles, seeded and chopped.

South American Pork Salad

This salad is a streamlined version of salpiçon, a popular Chilean potato salad. Makes 6 servings

2 garlic cloves, crushed

2 tablespoons chili powder

¼ cup plus 2 tablespoons lime juice

1 teaspoon dried oregano

1 teaspoon