Tuesday, 10 June 2008

Spinach Salad with Bacon, Blue Cheese & Egg

Bacon! Eggs! Blue cheese! Wow, they make salad almost interesting. (Okay, I am just kidding; although of course, this is an interesting salad.) I probably like it best with straight spinach, but the spinach and lettuce mixture is fine too. The raspberry vinegar adds a subtle fruity-sweet note, but if you don't have it, you could use lemon juice with a teaspoon of sugar, or balsamic vinegar. Just be sure to make a note to make raspberry vinegar once raspberries are in season.

4 servings
30 minutes prep time

Spinach Salad with Bacon, Blue Cheese & Egg

4 extra-large eggs
200 grams (scant 1/2 pound) bacon
6 cups prepared spinach, or spinach and lettuce combined
1 or 2 green onions
6 to 8 large button mushrooms
60 grams (2 ounces) blue cheese

Put the eggs in a snug pot with water to cover and a tablespoon of salt. Bring to a boil and boil for one minute. Remove from the heat, and let them sit, covered, for 10 minutes, then run them under cold water and peel them.

Meanwhile, cook the bacon until well crisped. Drain it and let it cool. Chop it into bits. Wash and prepare the spinach and also the lettuce, if you are using it. When it is clean, dry and torn into bite-sized pieces, arrange it either in a large salad bowl or on individual serving plates. Wash the green onion and chop it. Clean and slice the mushrooms.

Arrange the mushrooms and green onions over the spinach and lettuce, along with the bacon bits and the blue cheese, crumbled. Drizzle the dressing over the salad and toss gently. Slice the eggs and arrange the eggs over the salad.

1/4 cup raspberry vinegar
1 teaspoon Dijon mustard
1/3 cup sunflower seed oil
salt & pepper

Whisk together the above dressing ingredients, and toss gently into the salad.


Kevin said...

This salad sounds nice had hearty and tasty!

Peter M said...

Ferdzy, it's one of favourite salads...a meal right there.