Peppery Lettuce Salad 

 | RICARDO

Ingredients

• 1 large unpeeled russet potato, cut into 1/4-inch (1/2-cm) thick slices
• 2 tablespoons (30 ml) olive oil
• 6 slices bacon, 1/4-inch (1/2-cm) thick
• 2 tablespoons (30 ml) white vinegar
• 4 eggs
• 4 cups (1 litre) various peppery lettuce (baby arugula, watercress, dandelion...)
• Salt and pepper
• 2 egg yolks
• 2 tablespoons (30 ml) white wine vinegar
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) water