Categories: Salad- Salad Dressing- Slaw
Ingredients
- 8 large eggs
- 8 thick bacon slices, coarsely chopped
- 8 cups loosely packed
- 4 cups trimmed frisee
- 2 cups thinly sliced raddicchio
- 2 cups brioche or challah bread cube, toasted
- 1/2 cup shaved Parmesan cheese
- Parmesan Vinaigrette:
- 1 1/4 cups freshly grated Parmesan cheese
- 1/2 cup red wine vinegar
- 4 anchovy fillets
- 1 tsp. lemon zest
- 1 Tbsp. freshly lemon juice
- 1 garlic cle presse
- 1 tsp. Dijon mustard
- 1 tsp. Worcester sauce
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup olive oil
- kosher salt and freshly ground pepper to taste
Directions
- Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and leteggss stand in hot water 1 minute; drin. Peel under cold running water. Cut eggs in half.
- Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.
- Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.
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Parmesan Vinaigrette:
- Process all ingredients except olive oil in a blender or food processor until smooth. With blender running, add olive oil in a slow, steady
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stream, processing until smooth.
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makes 1 1/2 cups