When it comes to Easter brunch, there's nothing quite like a dish that combines the richness of bacon, the freshness of vegetables, the tang of dill vinaigrette, and the creamy goodness of deviled eggs. This salad is not only a feast for the eyes but also a symphony of flavors that will leave your taste buds dancing.
Let's start with the star of the show - the dill vinaigrette. To make this zesty dressing, you'll need a few simple ingredients. Grab a small bowl and combine 1/4 cup of freshly squeezed lemon juice. The acidity of the lemon will cut through the richness of the bacon and add a bright, refreshing note. Next, add 1/2 cup of extra - virgin olive oil. The olive oil provides a smooth and luxurious base for the dressing. Slowly drizzle the oil into the lemon juice while whisking constantly to emulsify the mixture. This will ensure a creamy and well - blended dressing.
Now, for the dill. Fresh dill is the key here. Chop about 2 tablespoons of fresh dill fronds and add them to the dressing. Dill has a unique, slightly sweet and herbaceous flavor that pairs perfectly with the other ingredients in the salad. Add a teaspoon of Dijon mustard to the dressing. The mustard acts as an emulsifier and also adds a bit of tang and depth. Season the dressing with salt and pepper to taste. A pinch of salt will enhance the flavors, and a few grinds of black pepper will add a subtle kick.
While the dressing is coming together, it's time to prepare the deviled eggs. Hard - boil 6 large eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer for about 10 - 12 minutes. Once the eggs are cooked, remove them from the heat and run them under cold water to stop the cooking process. Peel the eggs and cut them in half lengthwise. Gently scoop out the yolks and place them in a small bowl. Mash the yolks with a fork until they are smooth.
Add 2 tablespoons of mayonnaise to the mashed yolks. The mayonnaise will give the deviled eggs a creamy texture. Stir in a teaspoon of Dijon mustard, a pinch of salt, and a sprinkle of paprika for color. Mix the ingredients well until they are fully combined. Spoon the yolk mixture back into the egg white halves. You can pipe the mixture for a more professional look if you have a piping bag on hand. Refrigerate the deviled eggs until you're ready to assemble the salad.
Now, onto the bacon and vegetables. Cut 4 slices of thick - cut bacon into small pieces. Place the bacon pieces in a skillet over medium - high heat. Cook the bacon until it's crispy, stirring occasionally. Once the bacon is done, remove it from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain the excess grease.
For the vegetables, you can use a variety of your favorites. Wash and chop 2 cups of mixed greens, such as spinach, arugula, and kale. These greens are packed with nutrients and add a fresh, leafy element to the salad. Cut 1 cup of cherry tomatoes in half. The juicy tomatoes will add a burst of sweetness. Add 1/2 cup of sliced cucumbers. Cucumbers are cool and refreshing, making them a great addition to the salad. You can also throw in some sliced red onions for a bit of sharpness.
To assemble the salad, start by arranging the mixed greens on a large serving platter. Scatter the cherry tomatoes, cucumbers, and red onions over the greens. Sprinkle the crispy bacon pieces on top. Place the deviled eggs around the edge of the platter. Drizzle the dill vinaigrette over the salad just before serving. The dressing will bring all the flavors together and make the salad truly irresistible.
This salad is the perfect side dish for an Easter brunch. It's easy to make, visually appealing, and full of delicious flavors. Whether you're hosting a large gathering or having a small family meal, this salad is sure to be a hit. So, the next time Easter rolls around, don't forget to whip up this amazing bacon - veggie salad with dill vinaigrette and deviled eggs.