Root Vegetable Salad with Fried Eggs

By lorik

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

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

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.