Farmer Salad

Name: Farmer Salad
Ingredients: 8 large eggs; 8 thick bacon slices, coarsely chopped; 8 cups loosely packed baby arugula; 4 cups trimmed frisee; 2 cups thinly sliced radicchio; 2 cups brioche or challah bread cubes, toasted; 1/2 cup shaved Parmesan cheese; Kosher salt and freshly ground pepper to taste

8 ingredients

3 steps

Ingredients

8 large eggs
8 thick bacon slices, coarsely chopped
8 cups loosely packed baby arugula
4 cups trimmed frisee
2 cups thinly sliced radicchio
2 cups brioche or challah bread cubes, toasted
1/2 cup shaved Parmesan cheese
Kosher salt and freshly ground pepper to taste

Directions

1

Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.
2

Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.
3

Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.