I just want to say how much I’ve been enjoying participating in French Fridays with Dorie. It’s been great fun cooking a recipe from the same cookbook each week, especially knowing there are home cooks around the country (and world!) cooking along with me. I really enjoy seeing all the variations people come up with. I am also learning new skills and improving old ones.
One of my favorite things about FFwD is trying recipes I may have skipped over. Take for example the Eclairs we made last month. I would have drooled over that recipe every time I saw it, but probably would never had made them because they seemed like so much work.
Then there are the recipes that just don’t appeal to me but become happy surprises. Like this week’s recipe, Bacon and Eggs and Asparagus Salad. The recipe sounded find to me, but I was turned off by the picture of the yolk running into the salad. I don’t like runny egg yolks.
At first I considered making myself a hard-boiled egg to put on top of my salad, but in the spirit of FFwD I decided to compromise. Rather than following the salad recipe to cook the eggs, I used the “old-school” poached egg recipe on page 492, but cooked the eggs a little longer than recommended. I ended up with yolks that were not quite completely cooked through, but also not runny. Perfect!
We really enjoyed this lovely salad. The flavors of the mild vinaigrette blended very nicely with the asparagus, greens, bacon, eggs and walnuts. To turn this into a main course dinner salad, I gave each person a few extra asparagus spears and an extra handful of lettuce.
Served with white wine, cheese and bread, this was a perfect Spring dinner!