Categories: Salad- Salad Dressing- Slaw

Ingredients

• 8 large eggs
• 8 thick bacon slices, coarsely chopped
• 8 cups loosely packed
• 4 cups trimmed frisee
• 2 cups thinly sliced raddicchio
• 2 cups brioche or challah bread cube, toasted
• 1/2 cup shaved Parmesan cheese
• Parmesan Vinaigrette:
• 1 1/4 cups freshly grated Parmesan cheese
• 1/2 cup red wine vinegar
• 4 anchovy fillets
• 1 tsp. lemon zest
• 1 Tbsp. freshly lemon juice
• 1 garlic cle presse
• 1 tsp. Dijon mustard
• 1 tsp. Worcester sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup olive oil
• kosher salt and freshly ground pepper to taste

Directions

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 leteggss stand in hot water 1 minute; drin. 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.

4. Parmesan Vinaigrette:

5. Process all ingredients except olive oil in a blender or food processor until smooth. With blender running, add olive oil in a slow, steady

6. stream, processing until smooth.

7. makes 1 1/2 cups

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