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Bitter Greens Salad with Bacon & Eggs
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Don’t let the bitter description scare you away from this tasty, tangy, and yes, sweet take on a chopped salad or simple coleslaw. You’ll also love the eggs. Technically called mollet, this “hard boiled” egg will feature yolks that remain soft, but whites that are cooked through. This is best served freshly dressed, so plan on assembling and dressing the salad just before serving so it doesn’t get soggy. 
serves 6


1 small head radicchio, sliced into thin strips

1 small head Napa cabbage, sliced into thin strips

2 large handfuls of baby arugula, chopped into strips (or to taste)

1 bunch parsley, coarsely chopped

5 ounces sliced bacon – pork, turkey or veggie-style, browned and chopped

6 large eggs

4 teaspoons Dijon mustard

2 tablespoon red wine vinegar

½ cup good quality olive oil

salt and freshly ground black pepper to taste

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Bitter Greens Salad with Bacon & Eggs
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Brown bacon until crisp. Drain, and coarsely chop. Set aside.
2. Bring medium saucepan of water to a boil. Add eggs, return water to a boil, and cook 6 minutes more.
3. In small jar with a tightly fitted lid like a canning jar add mustard, vinegar, and oils. Seal and shake well to combine. Taste and add salt and pepper as needed.
4. Rinse eggs under cold water until easy to handle. Carefully peel eggs. If you crack the eggs all over as they cool, they will be easier to peel.
5. To serve, put chopped vegetables into a large bowl and toss with about 2/3 of the dressing until coated. You may have more dressing depending on the volume of vegetables. Top with chopped bacon, then carefully cut eggs with a sharp knife and arrange on top.

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