Super Greens Salad with Bacon and Eggs

Hello and welcome to Djalali Cooks! I love a main dish salad and this one is really fantastic. Super greens dressed in a white balsamic and Dijon dressing creates the base. With savory bacon pieces, colorful grape tomatoes, thin red onion slices, and 8-minute eggs. I topped the salad with small chunks of creamy Blue Stilton cheese and caper berries. A perfect main dish salad for two, it’s Super Greens Salad with Bacon and Eggs! Let’s do it.

Cook the Bacon & Eggs

Start by cooking your bacon. I like to cook my bacon on a wire rack in a sheet tray, in the oven, at 375 degrees F. How ever you like to do it, save the grease because we will use a couple spoon fulls of the grease on the salad greens. Once the bacon is in the preheated oven, I just bake it until I can smell it, then I check it every 3-5 minutes or so and pull it when it’s lightly crisp. Transfer the strips of bacon to a paper towel-lined plate and set aside.

While the bacon is baking, Set a small saucepan 3/4 full with water set to boil. When it’s boiling, use a spider skimmer to gently lower 4 eggs into the boiling water. Let the eggs boil for 8 minutes, then use the spider to transfer the eggs to an ice bath. Let them sit in the ice bath while we move on the to the dressing.

The Greens and Dressing

The greens I like to use are a mix of baby super greens: spinach, arugula, and red and green Swiss chard. Go ahead and transfer the greens to a large bowl and we can move on to the dressing.

This dressing is super simple, just three components. Dijon mustard, white balsamic vinegar and olive oil. I have been gifted flavored olive oils and vinegars from a local Roswell, Georgia shop called Oli + Ve. This is a perfect opportunity to have fun and experiment with flavored oils and vinegars. If you have one, use a jar with measurement lines. Add equal amounts of oil and vinegar to the jar and 1 tablespoon of Dijon mustard. Screw on the lid and shake vigorously until the dressing is fully emulsified. Set aside.

Dressing the Super Greens

Drizzle 2-3 tablespoons of dressing on the greens. Then drizzle on 1-2 tablespoons of bacon fat on the greens. Toss with tongs until the greens are lightly coated with bacon fat and dressing. Add a little more dressing if needed.

We will prep the grape tomatoes by slicing them in half lengthwise. Prep the onion by slicing thinly, we will only need about 1/4 of the onion. Slice about 5 bacon strips into 1-inch pieces.

Composing the Super Greens Salad with Bacon and Eggs

Now we are ready to compose the salad. Transfer the dressed greens to a serving platter. Top the greens with onion slices. Then scatter the bacon pieces on top.

Scatter the halved grape tomatoes on top of the bacon and onions. Then carefully slice each egg in half and lay the halves, yolk side up, on the salad. You can use all four eggs, or just three of them like I did.

Now, drizzle salad dressing lightly over the top of the salad. Then, break up the blue cheese and scatter the chunks evenly on the salad. Add a few cranks of fresh cracked black pepper and then garnish with several caper berries, if you like.

And that’s it! a gorgeous looking – and tasting(!) main dish salad: Super Greens Salad with Bacon and Eggs.

I do hope you give this amazing salad combination a try. It’s satisfying yet light, perfect for dinner. Because we dressed the salad, it won’t keep well overnight, but I doubt you’ll have any leftovers! If you want to try another main dish salad, try my Sunday Supper Cobb Salad. Take care and be well, xo Kelly

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Super Greens Salad with Bacon and Eggs

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Dinner, Main Course, appetizer, side dish, salad – American

By Kelly Djalali – Serves: 2-4

Prep Time: 30 Minutes – Cooking Time: NA – Total Time: ~30 Minutes

A gorgeous-looking, and tasting, main dish salad, Super Greens Salad with Bacon and Eggs is dressed with a white balsamic Dijon vinaigrette and topped with blue Stilton Cheese.

Ingredients

• 5-6 Bacon Slices
• 3-4 Large Eggs
• White Balsamic Dijon Dressing
• 1/4 cup Olive Oil
• 1/4 cup White Balsamic Vinegar
• 1 tbsp. Dijon Mustard
• Super Greens Salad with Bacon and Eggs
• 5 oz. Washed Super Greens (baby spinach, arugula, Swiss chard)
• 1/4 Red Onion, sliced thin
• 1 cup Halved Grape Tomatoes
• Stilton Blue Cheese, crumbled
• Fresh Cracked Black Pepper
• Caper Berries, for garnish

Instructions

Bacon and Eggs

1

Preheat oven to 375 degrees F. Set a wire rack in a sheet tray. Lay the bacon slices on the wire rack. Place in the preheated oven and bak for about 10 minutes, then check the bacon ever 3 minutes until it's lightly crisp. Transfer the bacon slices to a paper towel-lined plate and set aside.

2

Set a small saucepan 3/4 full with water set to boil. When it's boiling, use a spider skimmer to gently lower 4 eggs into the boiling water. Let the eggs boil for 8 minutes, then use the spider to transfer the eggs to an ice bath. Let them sit in the ice bath while we move on the to the dressing.

White Balsamic Dijon Dressing

3

Use a jar with measurement lines. Add equal amounts of oil and vinegar to the jar and 1 tablespoon of Dijon mustard. Screw on the lid and shake vigorously until the dressing is fully emulsified. Set aside.

4

Transfer the washed greens to a large bowl.

5

Drizzle 2-3 tablespoons of dressing on the greens. Then drizzle on 1-2 tablespoons of bacon fat on the greens. Toss with tongs until the greens are lightly coated with bacon fat and dressing. Add a little more dressing if needed.

Compose the Salad

6

Transfer the dressed greens to a serving platter. Top the greens with onion slices. Then scatter the bacon pieces on top.

7

Scatter the halved grape tomatoes on top of the bacon and onions. Then carefully slice each egg in half and lay the halves, yolk side up, on the salad.

8

Drizzle salad dressing lightly over the top of the salad. Then, break up the blue cheese and scatter the chunks evenly on the salad. Add a few cranks of fresh cracked black pepper and then garnish with several caper berries, if you like.

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