I love a good summer salad, especially one that eats like a meal. This one has a little bit of everything. While I didn't put bacon on mine, the whole grain mustard really made the potatoes extra yummy.
Ingredients:
4 large eggs
2 ounces sliced or slab bacon, cut crosswise into
¼-inch strips
¾ pound tiny potatoes, halved if larger than a
ping pong ball
Kosher salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons whole grain mustard
1 tablespoon (or more) white wine vinegar
4 cups (lightly packed) summer greens, such as
arugula, baby romaine, and/or mustard greens
2 cups mixed herb leaves, such as parsley,
chives, and/or chervil
- Directions:
- 1) Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
- 2) Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
- 3) Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.
- Link to Recipe
-Anna
