I have been hoarding the last of my Agriberry asparagus to make this salad. I finally remembered to buy eggs at the Farmer's Market this week. Last night I made half this salad for dinner. As I love dressing I made the entire amount of that. I used about half of it last night and the rest on my luncheon salad today. Normally, vinegrettes are not my favorites but this one was really good. I was not able to find sherry vinegar so I subbed in cider vinegar and it was quite tasty.
Farm fresh eggs, thick sliced bacon, yum!!
Either Dorrie likes her asparagus cooked more than I do or her thicker spears were/are a lot thicker than mine, but I found four minutes to be far too long to cook the asparagus. I don't generally boil asparagus, I usually steam it for about two minutes but I went ahead and boiled it for four minutes. I definitely thought it was overcooked. Other than that, I was delighted with this salad. I am not a soft-boiled egg kind of gal, so I faced that idea with a bit of a queasy stomach, but I trust Dorrie and persevered.
I thought my eggs were so pretty. How bright and colorful are these yolks? They are almost orange! If it has an influence (and to the best of my knowledge, it does not) these eggs were brown shelled.
The salad greens I used came from the BJs superstore. They were sold in a large tub (isn't everything?) and marked artisan lettuce (I believe). At any rate, the tub contained some six heads of different "exotic" lettuces which were/are quite lovely. It contained a head of frisse, two heads of something with reddish leaves and three heads of some other green lettuces. I am (obviously) not a lettuce officianado so I do not know the other particulars. If the list of lettuces contained was printed on the packaging, I never noticed it. However, I am quite enjoying this selection and do highly recommend it.
I used thick sliced bacon - I think it is Oscar Meyer - just some grocery store brand, but it worked out quite well, also.