Tuesday, July 17, 2007

Warm Spinach Salad

I have to admit that the main reason I tried this recipe was to use up the remaining spinach sitting in the fridge crisper, before it went soggy and limp. This dish is perfect after a late night at work, when you want something that’s not too labour intensive to make but still tastes good. This probably takes a grand total of 10 minutes to prepare, and the combination of egg and crispy bacon gives you the illusion that you’re treating yourself to an evening breakfast.

Serves 2 (or one very hungry individual)

2 eggs
4-6 slices of pancetta or bacon, cut into strips or diced
2 tbsp olive oil
1/2 tbsp red wine vinegar
4 handfuls of small spinach leaves, washed
black pepper

Boil eggs for 5 minutes. When cooled, cut into small cubes.
Gently fry pancetta/bacon in a non-stick pan until crisp and fat is running. Put aside on a plate.
Whisk oil and vinegar, then tip into pan and add spinach. Toss on moderate heat until spinach is warmed, but not limp.
Empty the spinach mixture into bowl, sprinkle over with bacon, and finish off with egg.
Season with salt and/or pepper as desired.

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