Perfectly Hard-Boiled Eggs and Wilted Baby Arugula and Leek Salad


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This is my take on the classic wilted spinach salad, with a nice kick from the leeks.

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  • 4 slices bacon, cooked and crumbled (reserve 2 Tbs. bacon fat)
  • water, for boiling
  • 2 eggs, hard boiled, sliced
  • 5 oz. baby arugula
  • 1 lg. leek, cut in 1/2 lengthwise and sliced thin
  • 4 radishes, sliced thin
  • dressing
  • 2 Tbs. reserved bacon fat
  • 1/4 C. apple cider vinegar
  • 2 tsp. sugar
  • 1 1/2 Tbs. yellow mustard
  • cracked pepper, to taste

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Pre-heat toaster oven/oven to 375 degrees. Layer bacon pieces flat on a baking sheet and cook for about 20-22 minutes, until golden crisp. Be sure to flip bacon once while cooking. Remove to paper towel, crumble and set aside.


In the meantime place eggs in a medium pot and cover with water. Bring to a boil, cover pot and turn off heat. Let sit 14-17 minutes and then drain. Shake eggs in pot to crack and cover with cold water to cool (this also will help peeling the eggs).

In a small mixing bowl combine reserved bacon fat, cider vinegar, sugar, and mustard and whisk. Assemble salad as dersired and drizzle with dressing, then sprinkle with bacon crumbles and cracked pepper. 

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