Name: Warm Spinach Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 slices thick-cut bacon or 4 slices pancetta, chopped; 3 shallots, thinly sliced; 2 cloves garlic, chopped; 3 tablespoons sherry vinegar; 2 pounds triple washed spinach, stems removed; Salt and freshly ground black pepper; Freshly grated nutmeg, to taste; 4 hard-boiled eggs, quartered lengthwise; Parmigiano-Reggiano, for topping

Directions

Watch how to make this recipe.

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

2008

On Tonight

Warm Spinach Salad

Categories:

Related Pages