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Photo: Jennifer Davick; Styling: Elizabeth Demos Photo by: Photo: Jennifer Davick; Styling: Elizabeth Demos

Farmer Salad

Southern Living SEPTEMBER 2012

  • Yield: Makes 8 servings
  • 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
  • Parmesan Vinaigrette
  • 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.


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Farmer Salad recipe