I’m lucky this week to have an extra taster for my French Friday posting: my mom is visiting from Wisconsin. This week’s recipe took very little adjusting to make it our own. We love the smoky salty flavor of bacon in anything, and including a perfectly hardboiled egg topped with a bit of mayo? Brilliant. Mom and I loved the salad with its peppery arugula, light vinaigrette, tomatoes (both bright fresh grape tomatoes and the deeper flavor of sundried) and of course the bacon. Mom surprised me by eating eggs for both breakfast and lunch: she’s not an egg fan, so that gives you some idea of how good the salad is. D’s only criticism was that the vinaigrette took away from the creaminess of the mayonnaise topped eggs: D is a creamy or mayo based dressing fan. The contrast between the two things, sharp and creamy was an essential part of the dish for me.
- I used Trader Joes’ uncured applewood smoked bacon ends and pieces which I chopped first, then cooked until crisp. The ends and pieces are a bit thicker and tend to be meatier, which we love. And let’s just say there may be a bit more bacon on that salad than called for in the recipe.
- There are no croutons in our salad. Great way to use up leftover bread, but since we don’t eat bread we skipped this ingredient.
- We used mostly arugula and a small handful of leftover baby spinach as the salad greens.