This salad is one of the dishes that Christian Dortch is taking to the nationals of the Best Teen Competition in North Carolina:

Curly-Endive Salad with Bacon and Poached Egg

2 slices bacon, cut crosswise into 1/2-inch strips
2 eggs
1 teaspoon white wine vinegar
Salt and pepper, to taste
2 cups curly endive, torn into bite-size pieces
» Croutons:
2 slices white bread, cut into 1/2-inch cubes
2 tablespoons olive oil
» Dressing:
2 tablespoons bacon fat
1 tablespoon olive oil
1/2 clove garlic, minced
1/2 teaspoon fresh thyme leaves
1-1/2 tablespoons red wine vinegar

In an 8-inch saute pan over medium heat, toss bread cubes with 2 tablespoons olive oil. Season with salt and pepper. Stirring frequently, cook until crisp and brown—about 5 minutes. Remove croutons from pan; set aside until needed.

Wipe out pan and add bacon. Fry until crisp. Remove and drain on paper towels.

Pour off all but 2 tablespoons of bacon fat. Reserve fat in pan to make salad dressing.

Fill a 2-quart saucepan two-thirds full with water. Add white wine vinegar and bring to a boil. Break eggs one at a time into a cup or small bowl, and slide one at a time into water. Reduce heat to low simmer. Poach eggs until whites are set but yolks are still soft—about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

To make dressing: Place frying pan with bacon fat over moderately low heat. Add olive oil, garlic and thyme; season with salt and pepper. Warm dressing, stirring occasionally, until garlic barely starts to brown—about 2 minutes. Add vinegar and remove from heat.

Toss dressing with endive and bacon until endive wilts slightly. Add croutons and toss again.

Serve each salad portion topped with a warm egg. Serves 2.

Approximate nutritional analysis, per serving (not including salt to taste): 450 calories, 46 g total fat, 8 g saturated fat, 225 mg cholesterol, 450 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein.

Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.