You'll want to make enough of this salad to last you all week!
Course: Dinner, Salad
For the salad:
4slicesof thick-cut bacon
1package of Watercress
2ears of corncut off cobb
For the vinaigrette:
¼cupred wine vinegar
1teaspoonminced fresh rosemary
salt and pepper
Line a small baking sheet with aluminum foil. Place your bacon strips on the baking sheet, without overlapping. Bake bacon for approximately 15 minutes, or until bacon is brown and crispy. Remove the bacon and place on a paper towel to drain the excess grease.
Meanwhile, make the vinaigrette: Whisk together the Dijon mustard, oil, and red wine vinegar. Add a pinch of both salt and pepper. Whisk until combined. Set aside.
When the bacon comes out, lower the oven to 375. Season the chicken with salt and pepper. Cover with the minced rosemary and bake in aluminum foil tent for approximately 30 minutes, or until chicken juice runs clear.
Meanwhile, boil your corn in a pot of water for about 3 minutes. Cut the corn off of the cob. In the same pot with your corn water, add your eggs very carefully. Boil for about 8 minutes before dunking eggs immediately in an ice bath.
Build your bowl beginning with a bed of watercress. Add your corn, bacon, hard-boiled eggs, and avocado Top the salad with your rosemary chicken breast and drizzle the vinaigrette all over.