This warm, springtime salad incorporates the richness of eggs with the salty flavor of bacon and a clean pinch of mustard and sherry vinegar. The salad is tossed with sturdy greens of spinach and young kale leaves, along with thyme and fresh dill.
Each bite is filled with layers of flavors, mixing textures from seasonal asparagus and shiitake mushrooms provide texture, while custard-like egg, tangy mustard, slightly bitter herbaceous greens and aromatic herbs pack the flavor. This is an excellent choice for lunch or light dinner that will satisfy your taste buds.
You can substitute the vegetables based on season, using zucchini and ripe tomatoes in warmer months and squashes, parsnips and brussel sprouts in cooler months.
Bacon and egg salad with shiitake mushrooms and asparagus
This warm, springtime salad incorporates the richness of eggs with the salty flavor of bacon and a clean pinch of mustard and sherry vinegar. The salad is tossed with sturdy greens of spinach and young kale leaves, along with thyme and fresh dill.
Ingredients
- 3 slabs of thick cut bacon diced into 1" cubes
- 7 spears of asparagus cut into 1" pieces (dispose of ¼" bottom, or tough part, of spears)
- ½ cup of sliced shiitake mushrooms, sliced ¼” in width
- 4 large eggs beaten together (raw), with salt and black pepper to your taste
- 3 cups washed and stemmed spinach leaves
- 3 cups washed and stemmed baby kale
- 1 Tbsp. chopped dill
- 1 tsp. stripped and chopped thyme
- ½ cup shaved Pecorino Romano cheese (we shave the cheese using a vegetable peeler)
For the dressing
- 1 Tbsp. Dijon mustard
- 1 Tbsp. finely minced shallot
- 1 cup extra virgin olive oil
- ¼ cup sherry wine vinegar or red wine vinegar
- Salt and black pepper to your taste (about ¼ tsp. each)
Instructions
- Make the dressing by adding shallots, mustard and vinegar to a bowl or blender. Let sit for 3-5 minutes. This will soften the flavor of the shallots, so they won’t impart too much onion taste.
- Add salt and pepper to mustard shallot mix. Slowly drizzle extra virgin olive oil into the mustard and whisk to emulsify. If using a blender, turn on low and slowly add the olive oil. It should be emulsified. Taste for seasoning and reserve at room temperature for later use.
- Dice the bacon. Warm a non-stick sauté pan at medium heat and render the bacon until crispy.
- Remove the bacon and place on a paper towel and reserve for later. You should have about 2 Tbsp. of bacon grease left in pan. Turn heat to medium high and add the mushrooms and asparagus and sauté for 3 minutes.
- Add the eggs to pan and begin to scramble them in with the mushrooms and asparagus.
- While eggs are cooking, mix spinach, kale, dill and thyme in a large bowl.
- When eggs are firm and to your liking, add bacon. Toss all ingredients from the sauté pan into the large bowl with greens.
- Add ¼ cup of sherry mustard dressing into the bowl. Toss all ingredients together to meld flavors and coat the greens. Finish by adding the shaved parmesan cheese.
- Taste for seasoning. To serve, plate individually or as a large salad.
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