A bed of mixed greens, drizzled with a vinaigrette of Dijon mustard, champagne vinegar, extra-virgin olive oil, walnut oil, and salt and pepper to taste is the back drop to this dish. The greens are topped with asparagus that has been trimmed and peeled and boiled in salted water for 4 minutes until perfectly tender. Another drizzle of vinaigrette to coat the asparagus. Next comes the crispy bacon crumbled over the asparagus and then the pièce de résistance - a soft boiled egg that has been softly cooked in bacon fat just to give it some color - is gently nestled in the salad. I then sprinkled with some roasted sunflower chips to give it some extra crunch (only because I had no toasted walnuts or hazelnuts on hand).
The luscious, runny egg yolk mixes with the tanginess of the vinaigrette and the crunchiness of the bacon and sunflower chips to create an explosion of flavor in your mouth which is tempered only by the smooth, silky asparagus and greens.
Really. What's not to love?
Visit French Fridays with Dorie to see how the other members interpreted this dish.
Next French Friday: Cardamom Rice Pilaf
Elaine, Your salad looks so wonderful! Beautiful photos! And I agree...whats not to love? I broke my yolks trying to peel them, so no great runny yolk picture! Have a great week-end!
ReplyDeleteI was nicely surprised by this salad given my uneasiness about runny eggs. Your salad looks delicious!
ReplyDeleteElaine, your salad looks perfect. I love your photos! This looks like my kind of salad--very simple...can't wait to try. Have a wonderful weekend! xo
ReplyDeleteLooks delicious and nutritious, except for bacon but thats very little.
ReplyDeleteElaine, your salad seemed perfectly portioned. I think I actually ate my salad for two people - as a main course, not starters! I also like your addition of sunflower seeds, must've been delicious.
ReplyDeleteHi Elaine, beautiful description of the flavor explosion you experience while eating this salad. Gorgeous pictures as well, I'm glad you enjoyed it;-)
ReplyDeleteElaine, your salad looks perfect. I especially like that last photo. Your crunchy chips idea is one I will try. I agree...what's not to love about this salad!
ReplyDeleteYour salad looks gorgeous-- so colorful! I love your lacy white plate too, a perfect accompaniment to the salad!
ReplyDeleteWe loved this too! Your salad looks beautiful!
ReplyDeleteWow! I should have made this!
ReplyDeleteI agree, what's not to love about this dish! I always insist topping anything with an egg makes it better. :D
ReplyDeleteI just polished off a delectable slice of bacon and asparagus savory tart. It was almost as delicious as your salad looks!
ReplyDeleteGorgeous, Elaine! I loved this one, too. :)
ReplyDeleteHi Elaine, Your salad looks scrumptuous! I loved this one too. I made the dressing with sherry vinegar, but given that it was "French", I was thinking champagne vinegar would have been more appropriate. Sounds like a good choice.
ReplyDeleteBTW, I know you're a fan of A Way to Garden because it's in your sidebar. I am too. I started listening to the weekly podcast several weeks ago. Have you checked that out? It's inspiring.
wow, your salad sounds so wonderful - and looks it too. I'm envious of your access to local produce. Mine didn't have the tang yours did, but I still really enjoyed this salad also.
ReplyDeleteI will definitely check out the Ken Druse podcast. I had the good fortunate to visit Margaret's garden during the Garden Conservancy's Open Days several (maybe 10?) years ago. Her house is in New York State, just over the Massachusetts border, so a friend and I took the 2 hour drive. Not far in the grand scheme of things. It was amazing. I imagine it when I read her books and writings. I met her long enough for her to sign my book. :)
ReplyDeleteElaine, I can tell by that last picture you couldn't wait to dig in! It was a wonderful salad indeed - I definitely see it popping in my weeknight menus.
ReplyDeleteI loved this salad too! As you said, what's not to like :) and you did a beautiful job.
ReplyDeleteWhat a beautiful salad.. the combination of asparagus and bacon... is the best! Try taking this salad, and wrapping it in flatbread or a pita... AMAZING!
ReplyDeleteThank you for your kind words over on my site.
ReplyDeleteI love crunchy things in salad - the sunflower chips sound like a great sub for the nuts. It looks lovely. (Although, I don't think I will be able to wrap my arms around the runny egg, sorry)
This looks really wonderful. Your dish has such appealing color and I can't help but notice how gorgeous and perfectly cooked your egg is. I hope you have a great day. Blessings...Mary
ReplyDeleteYour egg cooked to perfection :) lovely runny egg over that beautiful green salad. A healthy and satisfying meal!
ReplyDeleteWe really enjoyed this one, too. I so love seeing everyone's variations on these recipes - your sunflower chips are a great addition.
ReplyDeleteLovely salad and photos of it. It would be a perfect "fancy" meal as well but I love how you photographed it on the picnic table to show what a great warm weather meal it is ! Nana loved this and I chickened out (postponed) till I could have my hubby and boys home to taste test it - they are runny egg lovers. And ps- this is the 2nd blog to show those Cowboy Cookies - I am going to be researching that club and that recipe- thanks for sharing!
ReplyDeleteI don't know how I missed commenting on your post...but your salad is plated perfectly! I'm glad you enjoyed...it was such a fabulous vinaigrette :)
ReplyDeleteElaine, I agree with you - what's not to love, and I am not even a salad girl!
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