It’s been a few weeks since I have participated in French Friday’s with Dorie, but some of the more recent recipes have really appealed to me. I don’t plan to participate every week because it’s just too hard with my schedule but I will continue to participate as I can. So, this weeks’ recipe is a Bacon, Egg and Asparagus Salad. Yum. The only item that I thought I would have a hard time with was the egg on the salad because I am just not really a huge egg person.
I gathered up all the ingredients for this, using lettuce from our CSA basket for the week (more about that in another post), some fresh asparagus from a friends’ garden, turkey bacon, sunflower seeds and my eggs. I had to make a few changes to this because the original recipe uses real bacon (don’t use) and walnuts (didn’t have). I also mixed up the dressing and used a mix of argan oil and olive oil for that. I loved the extra nutty taste it gave the dish. Overall it’s a really easy but impressive salad/meal to make with a great taste.
Don’t they just look so pretty in the pan? One of my favorite parts of spring are the gorgeous colors that come out in food. This was no exception.
The finished product. I overcooked the egg but in the end that worked out for me. I think a runny yolk would not have been as appetizing to me at least. I think you’ll really enjoy this salad. Stop on over to the French Fridays page and pick up your copy of Dorie Greenspan’s[amazon_link id="0618875530" target="_blank" ]Around My French Table: More Than 300 Recipes from My Home to Yours[/amazon_link] to get this recipe and tons more.