Bacon & Eggs Salad

Published on November 13, 2016

The flavours of this dish are almost bernaise-like. The egg, tarragon, asparagus and bacon marry together to make a decadent yet simple dish. It’s a spin on a classic egg and asparagus, presented in a modern way for a quiet dinner at home, or as a salad for part of a bigger spread at a dinner party. It would make a great starter too.

With Richard Valentine, Sourced Grocer

Styling by Alice Lindley | Image by Leah Desborough

Ingredients

6 Free-range organic eggs
6 slices smoked streaky bacon
2 bunches asparagus
Dressing: 2 tbs good quality olive oil
1 tbs good sherry vinegar
1 tbs chopped tarragon

Method

Heat the oven to 180C.
To make the dressing, combine all ingredients in a bowl and season to taste. Set aside (or make in advance, up to three days before and kept in the fridge).
Bring a saucepan of water to the boil, place eggs in and cook at a rolling boil for 7 minutes.* Take eggs out and place into a bowl of ice water for a few minutes. When cool, carefully peel the eggs and set aside.**
Place the slices of bacon on a baking tray. Place another baking tray on top, sandwiching the bacon. Place in the oven for 10-15 minutes, or until crispy.
While the bacon is cooking, heat a griddle pan on the stove. When the pan is nice and hot, cook the asparagus for a few minutes, turning to achieve a good colour around each piece.
To serve: Toss the asparagus in the dressing and place on the board. Cut the tops off each egg to reveal the yolk, and place them on the board with the bacon, alongside the asparagus. Garnish with fresh tarragon and season to taste.
Season to taste. *A rolling boil is just softer than a rapid boil, and more than a simmer **The eggs can be prepared a day in advance. Keep the boiled the eggs in the fridge in their shells and peel when ready to use. Serves 2 as a main meal; 4 as part of shared meal

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