Prepare to elevate your salad game with this irresistible Arugula Salad that's about to blow your taste buds away! Imagine a perfect harmony of peppery arugula, crispy bacon, and luxuriously soft-boiled eggs, all brought together by a tantalizing shallot Dijon vinaigrette. This isn't just a salad – it's a culinary adventure that transforms humble ingredients into a restaurant-worthy dish you can create right in your own kitchen. Get ready to impress your friends, tantalize your palate, and discover why this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 cups arugula
- 2 eggs
- 4 slices bacon
- 1 shallot, minced
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 cups of arugula, 2 eggs, 4 slices of bacon, 1 minced shallot, 2 tablespoons of Dijon mustard, 3 tablespoons of olive oil, and salt and pepper to taste.
- Fill a small saucepan with water and bring it to a gentle boil over medium heat. Once boiling, carefully add the eggs to the water using a spoon to avoid cracking them.
- Boil the eggs for about 6-7 minutes for a soft-boiled consistency. Adjust the time slightly if you prefer a firmer yolk.
- While the eggs are boiling, in a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Turn occasionally for even cooking. Once done, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- In the same skillet, reduce the heat to low and add the minced shallot to the remaining bacon fat. Sauté for about 2-3 minutes until the shallots are soft and translucent.
- In a small bowl, whisk together the sautéed shallots, Dijon mustard, olive oil, and a pinch of salt and pepper to create the vinaigrette. Taste and adjust seasoning as needed.
- Once the eggs are done, remove them from the boiling water and place them in an ice bath or under cold running water to stop the cooking process. After a few minutes, peel the eggs gently.
- In a large bowl, add the arugula and drizzle with the shallot Dijon vinaigrette. Toss gently to coat the arugula evenly.
- Divide the dressed arugula between two plates. Crumble the crispy bacon over the top of the salads.
- Slice the soft-boiled eggs in half and place them on top of the salads. Season with additional salt and pepper if desired.
- Serve immediately and enjoy your Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette!
Tips
- Egg Perfection: The key to soft-boiled eggs is precise timing. Use room temperature eggs and set a timer to avoid overcooking. An ice bath immediately after boiling ensures that perfect creamy yolk.
- Bacon Brilliance: For extra crispy bacon, start with a cold skillet and cook slowly. This helps render the fat more evenly and creates that perfect crunch.
- Vinaigrette Hack: Make your vinaigrette in the same skillet you cooked the bacon in to capture all those delicious flavor-packed bacon bits.
- Arugula Tip: Choose fresh, crisp arugula and wash it thoroughly. Pat dry completely to help the vinaigrette cling better to the leaves.
- Serve Immediately: This salad is best enjoyed right after preparation to maintain the crisp bacon and warm eggs. Prep all ingredients beforehand to ensure a quick final assembly. Pro tip: For a gourmet touch, try using thick-cut artisanal bacon or add some toasted pine nuts for extra texture!
Nutrition Facts
Calories: 370kcal
Carbohydrates: 6g
Protein: 13g
Fat: 34g
Saturated Fat: g
Cholesterol: 206mg
