Root Vegetable Salad with Fried Eggs February 25, 2019 by Jill Foucre Leave a Comment Root Vegetable Salad with Fried Eggs 2019-02-26 01:19:22 Print 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, plus more for topping 4 large eggs Instructions Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes. Meanwhile, cook the bacon in a large non-stick 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 remains 2 tablespoons of 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 the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan. Notes Food Network Magazine 2014 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/