Friday, March 4, 2011

Wilted Spinach Salad with Bacon Vinaigrette and Garlic Croutons

Wilted Spinach Salad with Warm Bacon Vinaigrette


1 ounce bacon, cut into small dices

1/4 ounce shallots, minced

1/4 ounce garlic minced

1/2 ounce cider vinegar

1 ounce olive oil

4 ounces spinach, washed and dried

1 egg, hard boiled

1 ounce button mushrooms, cleaned, thinly sliced

1/2 ounce red onions, thinly sliced

1/2 ounce croutons, as needed to garnish


To make vinaigrette, render bacon over medium-low heat. When the bacon is crisp, remove from pan. Save the fat in the pan. Drain bacon on absorbent paper towels and reserve. Add the shallots and garlic to bacon fat and sweat for approximately one minute. Remove the pan from heat, whisk in vinegar and olive oil. Season with salt and pepper to taste. Toss the spinach with eggs, mushrooms, onions, croutons and bacon. Add warm vinaigrette, toss once and serve immediately.

Garlic Parmesan Croutons


1/2 French baguette cut into 1/2-inch cubes

3 ounces whole butter, softened

1/5 ounce Parmesan grated

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon garlic minced

2 ounces olive oil


Spread out cubed bread on sheet pan and bake in 350 F oven until firm and golden brown. While the bread is toasting mix all other ingredients together. Remove bread from the oven and toss with the butter mixture until well coated. Return to the oven and toast until cheese is melted and croutons are golden to medium brown.

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