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Warm Spinach Salad

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 4 to 6 servings
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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


  1. 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.