Root Vegetable Salad with Fried Eggs
Ingredients
- 4 carrots, diced
- 4 parsnips, diced
- 1 small red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 slices bacon, diced
- 2 tablespoons rice vinegar
- 1 5-ounce package baby arugula or mixed greens (about 8 cups)
- 1/2 cup fresh parsley leaves
- 1/4 cup grated parmesan cheese, plus more for topping
- 4 large eggs
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