For the eggs, I used the technique described in Thomas Keller's Ad Hoc at Home -- put a least 4 inches of water in the pot, bring the water to a rolling simmer, use a slotted spoon to drop in the eggs, cover and remove from the heat, let stand 7 minutes before immersing in an ice bath. And had an Epic Failure. While the yolks were cooked properly for a soft egg the whites were not set, making the eggs impossible to peel. My initial thought was "Yo, Thomas -- you are 0 for 2" ( I was not at all impressed with his fried chicken), Our altitude of 3800 feet likely was an issue. I handed off the eggs to him. I had a little trouble with the eggs. They weren't really soft, but they were soft enough.
I used the dressing recipe for this salad I found online at Epicurious. This makes enough for four first course servings.
Artisinal Greens with Lardons Ingredients:
- 6 1/8-inch-thick slices bacon, cut into 1-inch-wide pieces (to form lardons)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot
- 2 1/2 tablespoons Sherry vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat.
- Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt.
- Immediately pour hot dressing and over greens in a large bowl and toss well.
- Divide the greens between four plates and top each with two egg halves and six or so lardons.
Prep time: 20 minutes
For each bite, combine a bit of the creamy egg, some crispy salty bacon, and a bit of tartness from the dressing and greens for a divine mouthful.
I love this salad. I served the salad with tomato soup for a family dinner, but I could easily serve it at the fanciest dinner party I can imagine hosting. It's the kind of treat I might make myself on a night when I'm home alone. I don't typically consider salads to be comfort food, but this one qualified. It will be making a return appearance. Maybe often enough for me to perfect a soft egg...