French Friday: Inspired Salad
May 20, 2011 § 12 Comments
Try to look past my funny attempt at food styling and really see what’s on the plate for French Fridays this week. Because it’s good. Really, really, good. It’s light, but it’s also rich. It’s tangy one bite and smoky the next. mm. mm. mm. I think this may be the perfect summer dinner.
Ok. Bacon, egg, and asparagus salad. It’s pretty simple in that it’s really not much of a “recipe”. You make a dressing (a sherry/Dijon vinaigrette). That takes about 1 minute to make. Boil some cold eggs in salty, boiling water for exactly 6 minutes. Simmer some asparagus in water for about 3 minutes. Toast some walnuts in another skillet at the same time. Fry up some bacon and let it drain on some paper towels. Roll the soft-boiled eggs around in the bacon fat pan for a minute. Throw it all together (dressing the asparagus and salad greens, first) on a plate. Done.
The real story here, for me, is the eggs. I’ve never cooked eggs like this before (truly, I may have over cooked them a bit). It produces a similar texture as a poached egg might, but I liked that it still held the pleasing, egg shape. Poached eggs can look misshapen if you not a pro (I’m not). Plus, it’s a great use for our homegrown eggs b/c that yolk is on display and they are so bright and pretty. The hens should be proud. The orange yolk just ran out, and mixed with the vinaigrette. It was great with the asparagus. Kind of a hollandaise without having to make it.
The smoky bacon balanced out all the high notes and tang of the dressing and just added that little bit of heft to the salad. I thoroughly enjoyed it, and it’s given me lots of freedom to just dump eggs on top of other dishes this week.
See what I mean? Kitchen sink veggie linguine with pesto (and a fried egg). Delicious!