Farmer Salad

Farmer SaladRecipe
Photo: Jennifer Davick; Styling: Elizabeth Demos


Makes 8 servings
Total time: 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 45 Minutes


8 large eggs
8 thick bacon slices, coarsely chopped
8 cups loosely packed baby arugula
4 cups trimmed frisée
2 cups thinly sliced radicchio
2 cups brioche or challah bread cubes, toasted
1/2 cup shaved Parmesan cheese
Kosher salt and freshly ground pepper to taste


1. Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.

2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.

3. Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.