Name: Root Vegetable Salad with Fried Eggs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Directions

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.

Photograph by Charles Masters

Courtesy of Food Network Magazine

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Root Vegetable Salad with Fried Eggs

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