| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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 cheese, plus more for topping
- 4 large eggs
Instructions
- Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick 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 remaining 2 tablespoons 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 in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.
Nutrition Facts
| Calories | 407 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 233 milligrams |
| Sodium | 715 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 6 grams |
| Protein | 15 grams |
Reviews
One of our favorite salads.
Excellent!!
Great weeknight dinner. I doubled the amount of vegetables and added sweet potatoes. Worth making again