I've seen a lot of recipes and on menus with a soft cooked egg and salad. I always wondered is that good? This week's French Fridays with Dorie assignment was her bacon, eggs and asparagus salad. I was able to get extremely fresh eggs (3 days old), asparagus and mixed salad greens from the Farmers Market. I showed the photo of the salad to my family and only got one additional taker, my six years old. She loves eggs, bacon and salad. Sounds like a perfect dish for her.
Since I was only making the salad for two, I decided to dice the bacon before cooking it in a small skillet. It worked great. The small pan of bacon fat was perfect for warming the eggs just before serving. I did sub pecans for walnut/hazelnuts because that's what I had on hand.
My six years old and I enjoyed the salad. The combination of the runny yolk with the vinaigrette, bacon and asparagus was delicious.
Check out what others thought of the bacon, egg and asparagus salad at French Fridays with Dorie (http://www.frenchfridayswithdorie.com)