I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, January 30, 2012

Bacon, Egg, and Asparagus Salad

From around my french table.

Vinaigrette

1/4 tsp dijon mustard
1 Tb sherry vinegar
1 Tb evoo
1 Tb hazelnut or walnut oil
salt/pepper

Salad

4 cold, large eggs
20 asparagus spears, thick, trimmed and peeled
6 strips bacon
3 hands full of mixed salad greens
1/3 C chopped toasted hazelnuts or walnuts
salt/pepper

Vinaigrette - put all ingredients into a small jar and shake well.  Keep in fridge if making ahead of time.

Salad - bring a medium sauce pan of well salted water to a boil.  Lower eggs in one by one.  Allow to boil for 6 minutes and then remove eggs to cold water.  Leave in a cold water bath until you're ready for them.

Bring a large skillet of salted water to boil.  Cook asparagus in it for 4 minutes until cooked but not mushy.  Transfer to a paper towel lined plate and pat to dry.  Pour out cooking liquid.

Cook bacon.  (I'm deviating from the original here - I cook my bacon in the oven.)

Put 2Tb of bacon fat in the skillet and warm on medium or so.

Peel eggs, very carefully!

Toss greens with about 3/4 of the vinaigrette and plate up.  Toss asparagus with remaining vinaigrette and lay over the greens.

When the bacon fat is warm, slip the eggs in and roll them around for a few to coat them with fat, heat them, and color them a bit.

Lift eggs out and place on top of asparagus.  Scatter bacon and toasted nuts over the salad and serve immediately.

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