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Categories:
bacon potatoes clove garlic balsamic vinegar mustard extra-virgin olive oil salt fresh ground pepper arugula green leaf lettuce eggs
Viewed: 11 - Published at: 9 years agoIngredients
- 14 lb bacon, cut into 1/2 inch pieces
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- 1 clove garlic, pressed
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 12 cup extra virgin olive oil
- salt
- fresh ground pepper
- 1 (1/2 lb) package arugula or 1 (1/2 lb) package baby greens (or a mix of both)
- 6 cups green leaf lettuce
- 8 large eggs
Method
- Cook bacon over moderate heat until crisp, transfer to paper towels using a slotted spoon.
- Remove 2 tbls bacon drippings for later use.
- Cook potatoes in remaining drippings over medium heat until tender and golden, transfer to paper towels.
- While potatoes are cooking, combine garlic, oil, vinegar,mustard, salt and pepper.
- Fry eggs in reserved bacon drippings over low heat.
- Combine bacon, potatoes and salad greens, add dressing and mix.
- Divide salad between 4 serving plates and top each with 2 eggs
