Bacon and eggs are my kind of salad. This simple, hearty, bistro toss up is perfect for Easter lunch or brunch. It makes a lively light spring dinner, too (but you’ll need lots of good crusty bread and perhaps some Shepherd’s Way Frisago as well). The sunny presentation is stunningly simple as frying bacon and poaching eggs. The fun is in poking the yolk and making a joyful mess of it all.
Though frisee is the classic green, I prefer peppery watercress (and with luck we may have some clinging to the edges of those burbling streams very soon). Toss in field greens or baby spinach if you like, a little sorrel and arugula as well. Some recipes call for lardoons, the fancy name for thick cut bacon bits (I prefer the thinner rashers, cooked crisp.) That said, the bacon makes this meal. Find the best from any of these local sources, and pick up some heritage pork, too.
