Root vegetable salad with fried eggs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 407, total fat 28 G., saturated fats 7 G., proteins 15 G., carbohydrates 24 G., fiber 6 G., cholesterol 233 mg, sodium 715 mg, sugar 0 G.
Calories 407, total fat 28 G., saturated fats 7 G., proteins 15 G., carbohydrates 24 G., fiber 6 G., cholesterol 233 mg, sodium 715 mg, sugar 0 G.
Warm roasted root vegetables (carrots, parsnips, and red onions) are tossed with juicy fresh arugula and crispy bits of fried bacon in a tart vinaigrette. The result is a hearty and delicious salad that's even more satisfying with a fried egg.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 carrots, diced
- 4 parsnips, diced
- 1 small red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 6 slices bacon, diced
- 2 tbsp. l. rice vinegar
- 150 g small arugula or mixed salad greens (about 8 cups)
- 0.5 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
- 4 large eggs
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Recipes with similar ingredients: eggs, carrot, parsnip root, red onion, arugula, bacon, Parmesan cheese, rice vinegar
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Combine carrots, parsnips, red onion, garlic, and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and pepper. Bake, stirring halfway through, until the vegetables are tender, about 20 minutes.
- Meanwhile, in a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate; drain most of the fat from the skillet, reserving 1 tablespoon.
- Combine the remaining 2 tablespoons olive oil and vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley, and Parmesan. Season with salt and pepper and toss to combine.
- Heat the skillet with the rendered fat over medium-high heat. Crack the eggs and cook until the whites are set, about 4 minutes. Serve the eggs with a salad, sprinkled with Parmesan cheese.
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