• Liisa Lee

Arugula & Mushroom Salad, with Warm Bacon Vinaigrette.

Warm, cold. Tangy, sweet. Breakfast food, any time of day; yes please. This salad checks a bunch of my favorite food boxes, with a retro-decadent flare.


This kind of salad's been around for centuries, but it seems to find a home most often, on Southern and German tables. If you want to go full '80's Martha Stewart on this, top it with some frizzled leeks or shallots. Let's get our foodie flashback on, shall we.....

(Like this retro looking shot)










Serves: 4 Prep: 20 min Total Time: 20 min


INGREDIENTS: 12 ounces organic arugula (or spinach, the classic ingredient for this. I'm a rebel)

5 hard boiled eggs

8 slices bacon

The bacon drippings

2 tbsp olive oil

1/3 cup sliced mushrooms

1/4 c apple cider vinegar

3 tbsp honey

1 1/2 tbsp German mustard

1/2 tsp salt

pepper to taste

1 small shallot OR 3 oz red onion sliced thin (optional)


DIRECTIONS:

  1. Preheat oven to 350

  2. Put eggs in the cups of a muffin tin, & bake them for 30 minutes

  3. Put eggs in an ice bath, wait 5 mins, then peel and slice. Set aside.

  4. Put bacon on a sheet tray and bake 30 mins on the rack below the eggs (OR fry them in the pan you'll assemble the dressing in. I prefer baking, but I also understand the ease of a one pan dish. You do you!)

  5. Remove, drain bacon on paper towels. crumble and set aside.

  6. Keep the drippings in the pan. (remove excess, you should have 1/8 to 1/4 cup)(Or, if you baked your bacon, transfer drippings from oven tray to small sauce pan.)

  7. Set pan with drippings over low heat

  8. Whisk in vinegar, honey, olive oil, and German mustard

  9. Add salt and pepper to taste, adjust seasoning to your liking

  10. In a large serving bowl, add arugula,

  11. Top with mushrooms, sliced eggs, and bacon

Dress with warm dressing, and serve immediately.








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