Spinach Salad with Bacon
Ingredients
- 400 gSpinach (stemmed and washed)
- 150 gSmoked lardons (strips)
- 2 pcEgg (fresh)
- 1 pcRed onion (finely sliced)
- 150 gButton mushroom (sliced)
- 3 tbspRed wine vinegar
- 2 tbspRapeseed oil
- 1 tspMustard
- 1 pinchWhite sugar
Method
Deep green, firm spinach leaves meeting the crunch of smoked bacon. The warm dressing coats the leaves, releasing a smoky, vinegary aroma.
- 1
Boil the eggs for 9 minutes. Cool them immediately in ice water to stop the cooking, then peel and cut into quarters.
- 2
In a dry pan, brown the smoked bacon over medium heat until crispy and the fat has rendered. Drain on paper towels, keeping the fat in the pan.
- 3
Finely slice the red onion. Slice the button mushrooms evenly after trimming the stems.
- 4
In the pan with the rendered fat, add vinegar, oil, mustard, and sugar. Whisk vigorously over low heat until the mixture is emulsified and simmering.
- 5
Place spinach in a large bowl. Pour the warm dressing over to slightly wilt the leaves. Add bacon, mushrooms, onion, and eggs. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Don't overcook the bacon, it should remain meaty beneath the crunch.
- Use very fresh spinach, the leaves should snap cleanly when pressed.
How long does this dish keep?
Consume immediately as the warm dressing wilts the spinach very quickly.
