Recipe of the Week – Spinach, Egg and Bacon Salad
Celebrate the new-season spinach by making a meal out of it. This recipe is from the Food Network and makes a delicous salad supper. Serves 4.
Ingredients:
• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 1 small red onion, very thinly sliced
Directions:
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Hard boil the eggs and set aside. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the mushrooms in some butter or oil until nicely browned. Then fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.