A warm spinach salad, tossed with crunchy radishes, crispy bacon, picked shallots and soft boiled egg.
Course Salads
Cuisine American
Keyword Dairy-Free, Gluten-free
Essential Ingredient spinach
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8people
Calories 167kcal
Ingredients
2poundsmixed tender greensspinach, chard, arugula, young kale, watercress
4radishesthinly sliced
1/2cupthinly sliced red onion or pickled shallots
2hard-boiled eggsquartered
1cupcherry tomatoeshalved
8slicesbacon
2/3cupcider vinegar
1Tablespoonsugar
2teaspoonsfine sea salt
1/4teaspoonfreshly ground black pepper
1/3cupcrumbled blue cheese(optional)
Instructions
In a large salad bowl, toss together the greens, radishes, red onion, eggs and tomatoes.
In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Leaving the rendered bacon fat in the skillet, remove the bacon and cool. Crumble or chop the bacon into bite-size bits.
Reheat the bacon fat in the skillet over medium-high heat. Stir in the vinegar, sugar, salt, and pepper. Swirl the pan over the heat for 1-2 minutes to concentrate the flavours.
Pour the hot dressing over the greens and toss quickly to coat. Sprinkle the greens with the crumbled bacon and blue cheese, if using.