Like Molly, I’ve been completely addicted to salads lately. I think Keith may revolt if I serve him one more dinner salad (unless there’s a side of beef on the plate next to it) but tonight’s was definitely a winner.
Cooking Light’s bistro dinner salad was refreshing, filling and bursting with contrasting flavors. I loved the tartness of the white wine vinegar balanced with the sweetness of the pears. The salty bacon and the sharpness of the Gorgonzola crumbles added to the excitement for my taste buds.
There are a few things you need to know before you set out to make this recipe, though.
First, ignore everything they say about cooking the eggs. You can poach them traditionally, or just microwave them separately for about 40 seconds each, but the directions they give just don’t cook the eggs.
Next, double the dressing recipe. I am not a salad overdresser, but this recipe simply didn’t make enough for the greens. Maybe you won’t use it all, but you may as well make extra just in case. I did mix in some romaine, so perhaps the original would be plenty for the more delicate gourmet salad greens.
Next time I make this salad, I’d also chop the pears into chunks. I wanted more bites with pear, so smaller pieces will really do it for me.
A word about tarragon: I can tolerate about once every two years or so, and this salad was it for me. I can’t for the life of me think of a substitute that would work beter than the tarragon in this recipe, so I say stick with it, even if you aren’t a tarragon lover.
Alright, go give it a try. You could even leave off the egg and make it a side salad if your significant other is planning a kitchen mutiny.
Clacked by Debbie McDuffee
on May 15, 2009 @ 12:05 EST5EDT
