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Summer Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette Recipe

5 stars - based on 1 reviews
| 1 Review

Soft boiled eggs offer a rich texture that balances the crunchiness of the almonds and saltiness of the bacon and Parmigiano Reggiano in this salad. A creamy shallot Dijon vinaigrette provides the perfect finish. Recipe courtesy Jennifer Farley of Savory Simple.

Servings: 2

Active time: 15 minutes

Total time:

Vinaigrette Ingredients


  • 2 Tbsp finely diced shallot
  • 1/2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1 Tbsp balsamic vinegar
  • 6 Tbsp extra virgin olive oil
  • 1/2 tsp fresh ground black pepper
  • 1/8 tsp salt (or more to taste)


Combine the shallots, mustard, vinegars, olive oil, salt, and pepper in a jar and shake vigorously to emulsify. This can also be done in a blender.

Salad Ingredients

  • 1/2 c thick cut bacon, chopped
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 2-3 c baby arugula
  • 1/4 c toasted slivered almonds
  • shaved Parmigiano Reggiano to taste
  1. Cook the bacon in a medium sized skillet over low heat to slowly render out the fat. Turn the heat up to medium and continue cooking until the bacon is slightly caramelized and crisp. Remove from the heat and drain on paper towels for several minutes. Chop and set aside.
  2. While the bacon is cooking, prepare the soft boiled eggs. Allow the eggs to chill in an ice water bath for several minutes before peeling to avoid wilting the greens. Peel and slice the eggs lengthwise right before plating.
  3. Arrange the arugula, bacon, eggs, almonds and Parmigiano on two plates. Drizzle with shallot Dijon vinaigrette and serve.

by pelipeli on 05/28/18
5/28/18 picked fresh wild arugula today from my garden...then looked for an egg and arugula recipe. This one hit the spot! Dressing is delicious - used Pioneer Woman's soft boiled egg (no fail) recipe) and voila, a delicious Memorial Day breakfast...side of San Francisco Sour Dough toast...yum! Thanks for the recipe!

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 630
Calories from Fat 530
Total Fat 59g (91% DV)
Saturated Fat 11g (55% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 660mg (28% DV)
8g (3% DV)
Dietary Fiber 2g (8% DV)
Sugars 3g
Protein 18g
Vitamin A 15%
Vitamin C 6%
Calcium 20%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.