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🍳 Crispy Bacon and Egg Arugula Salad

163 kcal · 30 min · 4 servings

Crispy Bacon and Egg Arugula Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Poke a small hole into the wider end of the eggs.
  2. 2. Place the eggs in boiling water.
  3. 3. Boil the eggs for 8 to 9 minutes until they are hard-boiled.
  4. 4. Remove the eggs from the water.
  5. 5. Rinse the eggs immediately under cold running water to stop the cooking process.
  6. 6. Peel the cooled eggs.
  7. 7. Set the peeled eggs aside until they are completely cool.
  8. 8. Remove the tough ends of the carrots.
  9. 9. Wash the carrots thoroughly.
  10. 10. Peel the carrots.
  11. 11. Cut the carrots into long, thin strips using a peeler.
  12. 12. Remove the tough ends of the leek.
  13. 13. Wash the leek thoroughly.
  14. 14. Slice the leek into thin rings.
  15. 15. Wash the arugula.
  16. 16. Spin the arugula dry to remove the water.
  17. 17. Remove thick stems from the arugula.
  18. 18. Chop the arugula finely.
  19. 19. Place the bacon in a pan.
  20. 20. Fry the bacon over medium heat without adding extra fat.
  21. 21. Cook the bacon slowly until it is crispy.
  22. 22. Place the crispy bacon on kitchen paper.
  23. 23. Let the excess fat drain from the bacon.
  24. 24. Cook the leek and carrots in the remaining bacon fat.
  25. 25. Cook the vegetables over medium heat.
  26. 26. Stir the vegetables constantly.
  27. 27. Cook the vegetables for 3 to 4 minutes.
  28. 28. Season the vegetables with salt.
  29. 29. Season the vegetables with pepper.
  30. 30. Remove the vegetables from the pan.
  31. 31. Place the vegetables on a plate.
  32. 32. Let the vegetables cool down.
  33. 33. Rinse the lemon under hot water.
  34. 34. Dry the lemon.
  35. 35. Grate the thin outer skin from about half of the lemon.
  36. 36. Cut the lemon in half.
  37. 37. Squeeze the juice from the lemon.
  38. 38. Put the lemon juice into a bowl.
  39. 39. Add salt to the bowl.
  40. 40. Add pepper to the bowl.
  41. 41. Add sugar to the bowl.
  42. 42. Add walnut oil to the bowl.
  43. 43. Whisk the ingredients in the bowl.
  44. 44. Stir the cooled carrots and leek into the dressing mixture.
  45. 45. Let the mixture sit for a short while to absorb the flavors.
  46. 46. Slice the cooled eggs.
  47. 47. Gently fold the arugula into the vegetable and dressing mixture.
  48. 48. Season the mixture with salt to taste.
  49. 49. Season the mixture with pepper to taste.
  50. 50. Carefully fold in the egg slices.
  51. 51. Garnish the salad with the crispy bacon.
  52. 52. Serve the salad.

Nutrition per serving