Spinach Salad with Bacon

Deep green, firm spinach leaves meeting the crunch of smoked bacon. The warm dressing coats the leaves, releasing a smoky, vinegary aroma.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 264
• Protein: 14 g
• Carbs: 7 g
• Fat: 19 g

Ingredients

• 400 g Spinach ( stemmed and washed )
• 150 g Smoked lardons ( strips )
• 2 piece Egg ( fresh )
• 1 piece Red onion ( finely sliced )
• 150 g Button mushroom ( sliced )
• 3 tbsp Red wine vinegar
• 2 tbsp Rapeseed oil
• 1 tsp Mustard
• 1 pinch White sugar

Instructions

1. Cooking the eggs

   Boil the eggs for 9 minutes. Cool them immediately in ice water to stop the cooking, then peel and cut into quarters.

2. Browning the bacon

   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. Preparing the vegetables

   Finely slice the red onion. Slice the button mushrooms evenly after trimming the stems.

4. Making the warm dressing

   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. Final assembly

   Place spinach in a large bowl. Pour the warm dressing over to slightly wilt the leaves. Add bacon, mushrooms, onion, and eggs. Serve immediately.

Chef's tips

• Don't overcook the bacon, it should remain meaty beneath the crunch.
• Use very fresh spinach, the leaves should snap cleanly when pressed.

Storage

Consume immediately as the warm dressing wilts the spinach very quickly.