Happy Father's Day to all the lucky men out there with kids. Unfortunately, only one can claim to be the father of four perfect Cook children, but happy day to the rest of you too. Ha kidding, but only mostly. I love my dad and I'm so grateful for everything he does for his family.
Two summers ago, we took a family trip to Alaska, the number one trip on my dad's bucket list. It was an awesome week, full of so many great experiences and memories.
This salad is a relic from that vacation: the cherished recipe of 4-time Iditarod champion, Martin Buser, and his family from our 2010 trip to Alaska. We were blessed to be able not only to visit the sled-dog champion's home, but he welcomed us into his home for homemade moose stew, this salad, and whale fat. (Yes, that really does say 'whale fat'. Great gesture, not so great taste.) Thanks to Mrs. Buser for sharing the recipe! What a delicious man salad with eggs and bacon!
Fast-forward to today. After yesterday's big grill-out, we're just doing leftovers, the Alaskan salad, and grilled chicken for dinner tonight. It's one of Dad's favorite salads, and it always reminds us of our trip to Alaska. So here's to the best dad I could have asked for!
Yield: 6 servings
Ingredients
3 hard-boiled eggs
1 1/2 teaspoon mustard
3 tablespoons cider vinegar
3 tablespoons sugar
2 teaspoons bacon grease
16 oz Romaine lettuce
4 slices bacon, cooked crispy
2 green onions
- Separate the egg whites and the egg yolks.
- Dressing: Mash yolks and mix with mustard, vinegar, sugar, and bacon grease.
- Chop the egg whites, onions, and crumble the bacon. Let it fall over your lettuce.
- Pour all over with dressing. Mix well.
This sounds incredible! I have never thought to make a dressing with cooked egg yolk (and bacon grease... YUM!).
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