This week’s French Fridays with Dorie recipe is a classy version of what I remember my dad having for dinner many Sunday nights when I was little: Eggs and Bacon. This version is in a salad with asparagus. Eggs, bacon and asparagus salad (pp 130 – 131)- What could possibly be better? Turns out, not much. This was another home run!
As Dorie rightly points out, eggs and asparagus are a bit of a match made in heaven – especially soft-boiled eggs whose yolks’ creaminess is reminiscent of hollandaise. In this salad, the eggs are cooked until just barely set, then set aside until you are ready to use them. Then – and here comes the stroke of genius – you rewarm them in bacon fat. Perfection. The vinaigrette Dorie pairs with this salad is simple – Dijon mustard, sherry vinegar, olive oil and hazelnut oil – but I didn’t have all those ingredients on hand, so I used Dijon mustard, cider vinegar, olive and flax oil which worked perfectly, with a touch of fresh pepper and a pinch of sea salt.
The yolk is a glorious colour when you break the egg and it oozes eggy goodness over the salad, mingling with the vinaigrette – tangy and creamy which makes for a nice contrast to the crisp greens and asparagus.
Breakfast for dinner or lunch? Yes please.
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