Is it just me, or is there a confessional aspect to these French Fridays posts? Not the life-alteringly shocking kind, of course. More in the vein of True Food Confessions. That isn’t a reality television show yet, is it? Anyway, I find myself regularly revealing my food…quirks…in these posts.
You might have noticed in the photo at the top of this page that the eggs in this salad aren’t quite what Dorie had in mind. She describes the soft-boiled eggs called for in the recipe as having “a yolk that’s runny enough to become a second sauce.” This is where the confession part comes in – I’ve never been able to tolerate an even remotely runny yolk. When I was a little girl, my Grandmother used to say in exasperation, her Northern Irish accent in full force, “Oh that one, she likes her eggs hard as the hammers of Hell.” It took me some time to stop ordering them that way in restaurants. Okay, I still do sometimes.
It’s not that I won’t make eggs with runny yolks – I’m a great believer in making sure everyone gets their eggs the way they like them, not even entirely because I’m trying to build some reciprocity. Had I been eating with anyone who liked their eggs that way, you might never have seen this particular confession, but my partner is not a fan of runny yolks, either. That might be my fault, though I’d prefer to characterize it as influence.
Once the matter of the yolks is set aside, I loved everything about this salad – greens and asparagus spears dressed in a Dijon-walnut oil vinaigrette, the aforementioned eggs re-warmed in bacon fat and broken open (or in my version sliced) over top, with crisp bacon and toasted walnuts to finish it. With so many textures and flavours working together in this salad, I don’t think it suffered at all from missing its second sauce.
You can find many other blogged descriptions of this week’s FFWD recipe here: Bacon, Egg and Asparagus Salad