Jackie Kennedy's Brunch Salad

Time :40

Yield :4 servings

Recipe Background

Whether you're making decisions in the Oval Office or just gearing up for a busy day of errands, you need the right fuel! Ideally, it should nourish you and also make your taste buds thrilled to take on the day, and that's what Jackie Kennedy's Brunch Salad does! Tender potatoes and crisp, savory bacon mingle with fresh arugula and hearty soft-boiled eggs for an extra filling and tasty breakfast! With a tangy mustard vinaigrette on top, Jackie Kennedy's Brunch Salad is truly presidential!

Ingredients

For the salad:

8 slices bacon
1 1/4 pounds baby gold potatoes halved
cold water to taste
kosher salt to taste
1 bunch arugula washed and dried, torn
8 eggs soft-boiled and halved
1 avocado sliced
1/4 cup parmesan cheese shaved

For the mustard vinaigrette:

1/3 cup extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot diced
kosher salt to taste
freshly ground black pepper to taste

Directions

In a large cast-iron skillet over medium-high heat, add the bacon slices and cook, flipping them once, until browned and crispy, about 6-8 minutes.
Drain the excess fat from the skillet and transfer the bacon to a paper-towel-lined plate to drain.
In a large saucepan, add the potatoes, enough of the cold water to cover them by 1 inch, and a generous amount of the salt.
Bring the water to a boil and then reduce the heat to medium-low.
Simmer the potatoes until they are just tender, about 7-10 minutes.
Drain the potatoes well.
In a large bowl, add the arugula.
Top the arugula with the bacon, the potatoes, the eggs, the avocado, and the parmesan.
In a medium bowl, add the olive oil, the vinegar, the mustard, and the shallots and whisk to combine.
Season the vinaigrette with the salt and the black pepper.
Drizzle the salad with the vinaigrette and toss to combine.
Serve.