Warm Spinach Salad with Bacon and Eggs
About 30 minutes
The salad for meat-eaters. You have some latitude here: poached eggs are classic, but any preparation where the yolk oozes a bit (like over-easy) will achieve your decadent dressing goals. Also feel free to replace some or all of the spinach with any bitter greens like dandelion, mustard or turnip greens, frisée, or watercress.
2 tablespoons extra virgin olive oil
About 1/2 pound of the best slab bacon you can find or pancetta, cut into 1/2-inch cubes
1 small shallot, chopped
4 cups spinach leaves
About 1/4 cup top-quality red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
4 Poached Eggs (click here for the recipe)
1. Put the olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until it’s crisp all over, 10 minutes or more. Add the shallot and cook until softened, another minute or two. Keep the bacon warm in the skillet.
2. Warm a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the spinach. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, toss, and season to taste (it shouldn’t need much salt). Top each portion with an egg and serve immediately.