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Tuesday, May 24, 2011

Bacon and Eggs and Asparagus Salad - French Fridays with Dorie

I'm almost a week behind, and not sure when I'm going to have time to make the rice that's scheduled for this Friday. But I wanted to write about this salad because it's so French: good, simple ingredients that are individually excellent and even better in combination. Dorie recommends this as a starter or a lunch dish, but, along with a hearty French roll, it was perfect for dinner.

Really easy to put together too--I cooked the asparagus, bacon, and eggs at the same time. Although Dorie is very firm about cooking the eggs for exactly six minutes, I like a seven-minute egg. So I disobeyed, and cooked mine for seven minutes, not allowing for the extra cooking time when the egg was rolling around in the bacon fat. That was fun, by the way.

At seven minutes, the eggs were a little over-cooked. If I'd cooked them for six minutes, they would have been perfect. I should have listened.


  1. Haha...Dorie's always right! Love your salad, btw :-).

  2. Foodiva,
    She's at least right more often than I am.

  3. You are so right! It's so very french and Dorie is always right! I've awarded you an Awards Galore award. Check it out on my blog.