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Warm Asparagus, Bacon, Egg and Green Salad with Dijon Mustard Vinaigrette


Courtesy of Chef Eugenia Theodosopoulos of Essence Bakery

Warm Asparagus, Bacon, Egg and Green Salad with Dijon Mustard Vinaigrette

Asparagus Salad:

2 lbs fresh asparagus
2 Tbsp extra virgin olive oil
8 thick slabs bacon - cooked and warm 
8 hardboiled eggs
1 pint grape tomatoes, washed and cut into quarters
2 Tbsp minced fresh herbs (chives, parsley, tarragon)
8 ounces fresh greens (spinach, arugula, mixed)

To prepare asparagus, trim and wash immersed in water.  Rub asparagus with oil and salt.
Can either, grill over high heat quickly for 5 minutes or roast in oven at 350 degrees until cooked but still a bit firm.
Slice hard boiled eggs into quarters or chop if prefer.

Dijon Mustard Vinaigrette:

2 Tbsp Dijon Mustard
1/3 cup white wine, champagne or apple cider vinegar
1 cup extra virgin olive oil
salt and fresh ground pepper
1 tsp fresh lemon juice

In bowl, whisk mustard, vinegar and salt and pepper together.  Slowly drizzle in extra virgin olive oil to make smooth vinaigrette.
Add lemon juice and adjust seasoning.  If too acidic, add a pinch of sugar.  If prefer a bit more tart, add more lemon juice.  

To serve salad, place about 8 asparagus on plate.  Toss tomatoes with salt, pepper and herbs.  Add about 2 tbsp Dijon vinaigrette.  Toss greens with desired amount of vinaigrette.
Add dressed greens and tomato  to plate with asparagus.  Add quartered eggs and top with warm bacon.
Serve with croissant, bread or crackers.
Serves 8.

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