Asparagus Nicoise Salad

The new cobb salad.
Prep Time: 20 min
Cook Time: 5 min
Total Time: 25 Min
Serves: 4

Ingredients

• 1/2 pound asparagus spears with woody stems removed

• 3 Roma tomatoes, sliced

• pinch of salt and pepper

• ¼ cup red onion, thinly sliced

• 3 hard-boiled eggs, cut in half

• 5 oz leafy greens

• 1 can albacore tuna filet in water

  Hot Bacon Dressing

• 2 tablespoons bacon fat

• 1 garlic clove minced

• 3 tablespoons apple cider vinegar

• 2 teaspoons brown sugar

• 1 teaspoon dijon mustard

• 3  slices bacon crumbled

• Salt and pepper to taste

Directions

Step 1.

Heat a skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon is totally crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease. It will be used for the dressing! Spoon out about 2 tablespoons of the bacon grease, reserve for the dressing.

Step 2.

Add the asparagus spears to the skillet and cook, stirring often, until it’s bright green and crisp, about 3 to 4 minutes. Place the asparagus aside.

Step 3.

Prepare hard-boiled eggs per your favorite recipe, or use an egg steamer.  Once done, plunge in ice water, peel, and cut into halves.

Step 4.

In a large bowl, combine the leafy greens, asparagus, sliced hard-boiled eggs, tomato slices, and sliced red onions. Toss the mixture with the hot bacon dressing. Top with fresh ground pepper and salt to taste.  Serve!

Step 5. Hot bacon dressing:

Add the bacon grease, minced garlic, vinegar, sugar, and mustard to a saucepan over medium-low heat. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. Season with salt and pepper. Before serving, add in the crumbled bacon. Keep this over low heat while stirring occasionally until ready to serve.