Breakfast Salad
User Reviews
5
Breakfast Salad
Description
The Breakfast Salad features an assembly of cooked bacon, soft-boiled eggs halved for creaminess, roasted baby potatoes, fresh arugula, sliced avocado, and shaved Parmesan cheese. The bacon provides savory crunch, while the tender potatoes and creamy avocado add substance.
A homemade mustard vinaigrette made with extra virgin olive oil, white wine vinegar, whole grain mustard, diced shallot, salt, and freshly ground black pepper dresses the salad. It adds a bright, tangy note that balances the richness of the eggs, bacon, and cheese.
This salad is suitable for a brunch or a filling breakfast with varied textures and flavors. It can also serve as a light lunch. The individual components are cooked and prepared separately before combining, allowing for customization and ease of assembly.
Ingredients
- 8 lices Bacon
- 1 ¼ pounds gold potato halved, baby size
- 1 arugula washed, dried, and torn, bunch
- 8 egg halved, soft boiled
- 1 avocado halved, seeded, peeled and sliced
- ¼ cup Parmesan Cheese shaved
For the mustard vinaigrette
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 1 shallot diced, small
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat a large cast iron 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.
for the mustard vinaigrette
- In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste.
User Reviews
Overall Rating
5
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