Warm Spinach Salad with Bacon, Onions and Egg
Another easy classic a la Deb! This makes a delicious, more-healthy-than-some-other-things, quick weeknight dinner!
Or serve with a simple steak or sauteed fish.
Or serve with a simple steak or sauteed fish.
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5 ounces baby spinach, pre-washed
1 small or medium red onion, very thinly sliced 3 large eggs 4 pieces thick-sliced bacon (about 4 ounces), finely diced 2 tablespoons red wine vinegar 1/2 teaspoon honey or sugar 1/2 teaspoon smooth Dijon mustard Coarse salt and freshly ground black pepper to taste |
Place the eggs in a small sauce pan and cover with water plus 1 inch. Place over medium high heat, covered, and bring to a boil. Remove from heat and let sit for 10 minutes. Dunk the eggs in an ice bath to stop their cooking; after three minutes, peel the eggs and set aside.
Meanwhile, in a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly. Spread the spinach in a salad bowl, and sprinkle with the bacon and and coins of hard-boiled egg. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium, then add red onion and saute for 1-2 minutes. Quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot. |
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Notes:
Notes:
- I dislike mushrooms, so I left them out. I also changed around the proportions of ingredients to suit my taste!
- To make ahead: prepare the eggs and store in the fridge for up to four days. Do NOT pre-prep the bacon - it needs to be hot to help wilt the spinach!