This week’s ffwD assignment was pretty much what I expected. A very tasty salad though a bit involved in terms of preparation. When I think salads, I’m a fan of the dump and toss method. But, of course, not only does Dorie make a tasty yet involved salad, it’s a pretty one as well: the arugula and sun-dried tomatoes tossed with vinaigrette as the first layer, the fresh tomatoes and chopped bacon as the second, and finally the mayonnaise-dabbed eggs with pan-fried croutons as the crowning finish.
I didn’t want to buy a whole jar of sun-dried tomatoes or grape tomatoes since I had some nice vine-ripened ones on hand. So, I used them instead to make Nigella Lawson’s moonblushed tomatoes and as the chopped fresh tomatoes. For a bit of zing, I took a small amount of the moonblushed tomatoes and blended them into the mayonnaise. And, of course, I left out the mustard when I made my white wine vinaigrette. Overall, I really did enjoy how all the flavors tasted together, especially the slightly crunchy croutons against the tender, vinaigrette-coated arugula.
To see how other bloggers fared with their deconstructed BLT and eggs, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.