Breakfast Salad
Jan 31, 2022 22:58:26 GMT -5
Post by maybetoday on Jan 31, 2022 22:58:26 GMT -5
BREAKFAST SALAD
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
INGREDIENTS:
8 slices bacon
1 1/4 pounds baby gold potatoes, halved
1 bunch arugula, washed, dried, and torn
8 soft boiled eggs, halved
1 avocado, halved, seeded, peeled and sliced
1/4 cup shaved Parmesan
FOR THE MUSTARD VINAIGRETTE
1/3 cup extra virgin olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon whole grain mustard
1 small shallot, diced
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.
link
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
INGREDIENTS:
8 slices bacon
1 1/4 pounds baby gold potatoes, halved
1 bunch arugula, washed, dried, and torn
8 soft boiled eggs, halved
1 avocado, halved, seeded, peeled and sliced
1/4 cup shaved Parmesan
FOR THE MUSTARD VINAIGRETTE
1/3 cup extra virgin olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon whole grain mustard
1 small shallot, diced
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.
link