Receta Dorie Greenspan's Bacon and Eggs and Asparagus

de Monte Mathews

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Ingredientes

cooking eggs. Boiled till they are just
set, then carefully peeled and finally rewarmed by rolling them around in bacon
fat, they were something Ms. Greenspan observed at a café in Paris and then translated for
the home cook. You’ll
notice that our pictures show two eggs per plate. This is because I was terrified that I would
not be able to de-shell the eggs without breaking them. In fact, it wasn’t that hard at all and I
ended up with two a plate. I made this
dish using slab bacon cut into two ¼ inch thick slices. Ms. Greenspan called for 6 strips of bacon—no
word on thickness. I’d highly recommend
this as a brunch or lunch dish but it would make a super dinner salad. Here is the recipe:
Recipe for Dorie Greenspan’s Bacon and Egg and Asparagus
Salad Serve 4. Takes about 40 minutes to
make.
1/4 teaspoon Dijon
mustard
1
tablespoon Sherry vinegar
1
tablespoon extra-virgin olive oil
1
tablespoon hazelnut or walnut oil
Salt
and freshly-ground black pepper
4
large eggs, cold, extremely fresh
20
asparagus spears, preferably thick, trimmed and peeled
6
slices Applewood Smoked Bacon
3
handfuls mesclun or other mixed salad greens, rinsed and dried
1/3
cup hazelnuts or walnuts, chopped
First, make the
vinaigrette:
Put
all the ingredients in a small jar, cover, and shake to blend; or use a small
bowl and a whisk. Set aside, and shake
(or whisk) again before using. (You can make the vinaigrette up to a week in
advance and keep it in the fridge.)
1. Bring
a medium saucepan of heavily salted water to a boil. One by one, put the cold
eggs on a spoon and slowly and gently lower them into the water (saying a
little don’t-let-my-egg-break prayer on the way down). Allow the eggs to boil
for exactly 6 minutes, then remove the pan from the heat, lift the eggs into a
strainer, and run them under cold water to cool them quickly. Fill the pan with
cold water and leave the eggs in the water until needed.
2. Bring
a large skillet of salted water to a boil. Slip the asparagus into the pan and
cook for 4 minutes, or until you can pierce the spears with the tip of a paring
knife. The asparagus should be cooked through but not at all mushy. Carefully
transfer the spears to a plate lined with a double thickness of paper towels
and pat them dry.
3. Pour out the salted
water, rinse the skillet to cool it, dry it, and lay the strips of bacon in the
pan. Cook over medium-low heat, turning as needed, until the bacon is golden
and crisp on both sides. Remove the strips and put them between a double
thickness of paper towels; when the bacon is cool, cut it into narrow strips or
chop it into bits. Leave 2 tablespoons of the bacon fat in the skillet — you’ll
use it for the eggs.
4.When
you’re ready to serve, very, very carefully shell the eggs. It’s a fussy job,
because the eggs are so soft, and you might not get the shells off cleanly, but
unless you break into the yolks, it will be fine. Rinse the eggs to remove any
bits of shell and pat them dry. Warm the bacon fat over medium heat.
5. While the bacon
fat is heating, assemble the salad. You can put it together on a platter or
arrange it on individual plates. Either way, season the mesclun with salt and
pepper, then toss it with about three quarters of the vinaigrette, and arrange
in the center of the platter or your plates. Toss the asparagus with the