This is the second time I’ve made this. The reality is that I think I like the idea better than the result, and individual parts better than the sum. This is a beautiful salad though, and it’s fun to make. This time, I decided to try Dorie’s method for the ruffly eggs – that was fun, and they turn out kind of cute. I think that would be an easy way to make “poached” eggs ahead of time for something else.
|we had some red-leaf lettuce in the garden
I used that along with some baby spinach to balance the flavors
|as noted, I decided to try the ruffly poached eggs
my “poaching” cups provided an easy container to use to assemble the pouches
|ready to drop into the pan of simmering water
I’m actually not sure if they are cute or creepy at this point…
|once cooked, the eggs are ready to do a little turn in the bacon grease|
|the assembled salad as an indivicual portion
(my picture of the platter didn’t turn out)
So, here are my thoughts: the dressing needed to have a bit more punch – either more dijon, use only walnut oil (since I was using walnuts in the salad), or something. We liked it, because we like all of the flavors, but it really was missing something in the flavor department. Also, I think these eggs would really look great with a bit of a sauce or dressing with some color drizzled over – to show off the ruffles – they did get a bit lost on this salad, but it was a fun process to try.
Since this is the second time I’ve made this, and really had the same result, I’ll probably choose something different next time – to tweak each of the parts, since I like them all. (hmmmm… the next recipe in Dorie’s book – the deconstructed BLT – sounds pretty good … !)