Bacon and Egg Salad
We've been indulging in salads galore around here, happy to have lots of fresh, local, spring greens at our fingertips thanks to our CSA farm. The first is this year's version of a bacon and egg salad. I chopped up a piece of bacon and sauteed it until crispy. After removing it from the pan and setting aside, I added half of a small chopped onion to the rendered bacon fat and cooked until soft. I added a splash of white wine vinegar to the pan, stirred for another minute or so and then turned off the heat. I added the bacon back into the pan, and then our bag of saute greens to wilt them slightly. Meanwhile, Nick was busy poaching a couple of eggs. We filled bowls with the bacon dressed saute greens, topped with our poached eggs, and added salt and pepper to taste. The saute greens are full of flavor, some are spicy, some mustard-y, and a great compliment to some bacon and eggs.
Mixed Greens with Pickled Ramps and Goat Cheese
Sunday night, after our drive home from Madison and a weekend indulging in almond croissants and grilled brats, we made this salad. Spinach, sorrel and a tiny handful of some saute greens, dressed simply with olive oil, balsamic vinegar, salt and pepper, and then topped with some creamy goat cheese and home-pickled ramps, was the perfect way to end the weekend.
3 comments:
Ok, first of all yum.
Secondly, how do you and/or Nick make such pretty poached eggs? Even with some salt and/or vinegar in the water, mine look skinny or something.
Thirdly (is that a word?) bacon, egg, salad. . . one of these words is not like the other, one of these words doesn't belong. . .
(PFN)
Sorry about the deleted post...I was accidentally signed in as Nick. Fay- Nick does a good job with those eggs doesn't he? Try stirring the boiling water gently to create a circular current around the perimeter of the pot; then drop your egg right in the center, where the water is calm. The circular current wraps around the egg and keeps it evenly rotund as it poaches.
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