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Root Vegetable Salad with Fried Eggs
Ingredients
- 4 carrots, diced
- 4 parsnips, diced
- 1 small red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground pepper
- 6 slices bacon, diced
- 2 tablespoons rice vinegar
- 1 5-ounce package baby arugula or mixed greens (about 8 cups)
- 1/2 cup fresh parsley leaves
- 1/4 cup grated parmesan, plus more for topping
- 4 large eggs
Instructions
- Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes.
- Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Whisk the remains 2 tablespoons of olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
- Heat the reserved bacon drippings in the skillet over medium-high heat. Crack the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan.
Notes
- Food Network Magazine 2014
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/