Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

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4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek

Extra-virgin olive oil, 2 tablespoons for soup, 1/4 cup for salad dressing, some for drizzling

1 bay leaf, fresh or dried

4 all purpose potatoes, such as russet, peeled and sliced

Salt and freshly ground black pepper

6 cups good quality chicken stock, available on soup aisle

2 large cloves garlic, cracked away from skin

4 slices whole grain French bread, cut into very small pieces, plu more for dipping

1/3 pound slab bacon, 1 (1/2-inch) slice from butcher counter

1 shallot, chopped

3 tablespoons white wine vinegar

2 teaspoons Dijon mustard

4 eggs

2 heads chicory, washed and torn into bite-sized pieces

2 heads endive, quartered lengthwise and leaves separated

1 tablespoons chopped fresh tarragon leaves, a few sprigs

2 tablespoons chopped fresh chives, for garnish