A warm spinach salad, tossed with crunchy radishes, crispy bacon, picked shallots and soft boiled egg.
Essential Ingredient spinach
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
2poundsmixed tender greensspinach, chard, arugula, young kale, watercress
1/2cupthinly sliced red onion or pickled shallots
2teaspoonsfine sea salt
1/4teaspoonfreshly ground black pepper
1/3cupcrumbled blue cheese(optional)
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.