Spring Salad with Egg, Bacon and Fingerling Potatoes

By McKay, Gretchen | Pittsburgh Post-Gazette (Pittsburgh, PA), March 12, 2016 | Go to article overview

Spring Salad with Egg, Bacon and Fingerling Potatoes


McKay, Gretchen, Pittsburgh Post-Gazette (Pittsburgh, PA)


Spring doesn't officially kick off until the vernal equinox on March 20, but with these above-average temperatures and glorious sunshine, it sure feels like winter's in our rearview mirror. Sure, the weather in early April can turn for the worse on a dime. But like Punxsutawney Phil, who failed to see his shadow on Groundhog Day, we're thinking spring this week in the kitchen with a dish that revolves around one of the season's first offerings, lettuce.

This easy flavorful salad, which features fried potatoes and bacon on a bed of tender spring greens, is suitable for lunch or dinner or even breakfast. If you're not crazy about sunny-side-up eggs, go ahead and make them over-easy. Crusty bread completes the meal.

For dressing

cup olive oil

2 tablespoons white wine or champagne vinegar

1 tablespoon Dijon mustard

teaspoon salt

teaspoon minced garlic

Big pinch freshly ground black pepper

Pinch granulated sugar

For salad

8 slices bacon

pound fingerling potatoes or assorted small potatoes, sliced - inch thick

Salt and freshly ground black pepper, to taste

2 tablespoon salted butter

4 eggs

8 cups loosely packed mixed spring salad greens, such as bibb and baby lettuces

1 cup shredded gruyere cheese

1 cup sliced mushrooms

large red onion, thinly sliced

Microgreens, for garnish (optional)

Make dressing: In small bowl, whisk together all the ingredients and set aside. …

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