I've taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of bacon, rustic hunks of toasted bread, peppery greens, and scoops of soft-cooked egg tossed together with a warm mustard-sherry dressing will satisfy the Francophile in you.
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Sort of a scrappy extramural stuffing, this is a warm mix of crispy, tender and chewy chunks of bread, moistened with vinaigrette and turkey drippings. It is a holiday variation on our traditional bread salad—I've substituted dried cranberries for the usual dried currants. Tasting as you make it is obligatory, and fun. I recommend you allow a little extra bread and vinaigrette the first time you make this recipe, so you can taste with impunity. For the best texture, use chewy, peasant-style bread with lots of big and little holes in the crumb. Such loaves are usually scaled at 1 or 2 pounds; plan on 1/4-pound bread per person. I don't use sourdough or levain type bread for this recipe, finding the sour flavor too strong and rich for this dish. And make sure to use day-old bread; fresh bread can make a soggy, doughy salad.
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Serve this warm or at room temperature.
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A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.
If you'd like, you can eat this salad with both fingers and forks. The long, trough-shaped Romaine leaves hold neatly cup dressing and nuts. Asparagus were always finger food. Their aphrodisiac qualities are obvious. Prepare all the ingredients ahead of time. Dress the salad just before eating.
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