In this summertime arugula salad, the soft egg counters the crunch of the nuts and the saltiness of the bacon and Parmigiano Reggiano. The ideal garnish is a creamy shallot Dijon vinaigrette.

Summer Arugula Salad | #recipe #cooking #salad #appetizer #arugula #egg #vinaigrette

ARUGULA SALAD FOR SUMMER Arugula Salad for Summer Type of Recipe: Salad Written by Foodieaholic 15 minutes to prepare Duration: 15 minutes Ingredients: 2 Servings {b} Vinaigrette:{/b} 2 Tbsp. shallots, diced finely. Dijon mustard, 1/2 tsp. Red wine vinegar, 2 tablespoons Balsamic vinegar, 1 tablespoon Extra virgin olive oil, 6 tablespoons Freshly ground black pepper, 1/2 tsp. 1/8 teaspoon of salt (or more to taste) {br}{br} {b} Salad:{/b} 1/2 cup chopped thick-cut bacon 2 pasteurized Safest Choice eggs (s) baby arugula, 2–3 cups 1/4 c. shaved, toasted, slivered almonds To taste Parmigiano Reggiano Instructions Shake the ingredients for the vinaigrette vigorously to emulsify: shallots, mustard, vinegars, olive oil, salt, and pepper. A blender may also be used for this. In a medium-sized skillet over low heat, cook the bacon to gradually leach away the fat. Increase the heat to medium-high and continue frying the bacon until it is crisp and slightly browned. Turn off the heat and let the food cool on paper towels for a while. Chop, then place aside. Prepare the soft boiled eggs while the bacon is cooking. To prevent wilting the greens, let the eggs freeze in an ice water bath for a few minutes before peeling. Before plating, peel and slice the eggs lengthwise. On two plates, place the arugula, bacon, eggs, almonds, and Parmigiano. Serve with a drizzle of shallot Dijon vinaigrette.


Thank you so much to Davidsons Safest Choice for providing this lovely salad.





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