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Baby Savoy Spinach Blend, Radish & Asparagus Salad with Poached Eggs and Lardons

Baby Savoy Spinach Blend, Radish & Asparagus Salad with Poached Eggs and Lardons

Ingredients

  • 2.5 lb.
    Baby Savoy Spinach & Greens Blend
  • 2.5 lb.
    Slab Bacon, cut into batons
  • 6 lb.
    Asparagus
  • 5 ea.
    Radishes, assorted
  • 25 ea.
    Eggs
  • 5 ea.
    Shallots
  • 1.25 c
    Sherry Vinegar
  • 0.4 T
    Dijon Mustard
  • 3 T
    Chives
  • 1 T
    Tarragon
  • 3 T
    Parsley
  • 2 c
    Olive Oil

Preparation

1.        Render bacon lardons until crisp; add shallots and sauté. Reserve fat. 

2.        Whisk vinegar, Dijon, olive oil and bacon fat to form vinaigrette. 

3.        Fold herbs, bacon and shallots into vinaigrette. 

4.        Blanch asparagus 1–4 minutes; shock in ice bath. 

5.        Poach eggs with jammy yolks. 

6.        Shave radishes. 

7.        Toss greens with vinaigrette and asparagus. 

8.        Garnish with radishes and poached eggs.