Warm Spinach and Bacon Salad |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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In 'Williams-Sonoma: Comfort Food' Ingredients:
8 tablespoons extra virgin olive oil |
1 lb button mushroom, halved |
1 1/2 tablespoons fresh lemon juice |
2 garlic cloves, thinly sliced |
1 teaspoon minced fresh thyme |
1/4 teaspoon red pepper flakes |
kosher salt |
fresh ground black pepper |
3 large eggs |
10 ounces baby spinach |
8 thick slices applewood smoked bacon, chopped |
3 tablespoons balsamic vinegar |
1 tablespoon whole grain mustard |
1 small red onion, thinly sliced |
1 1/2 cups cherry tomatoes, halved |
Directions:
1. In a frying pan, heat 2 tablespoons of the oil over med-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they give off their juices and are lightly browned, 5-6 minutes.
3. Transfer to a bowl.
4. Add 4 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes, season with salt and pepper, and toss to coat.
5. Let marinate for at least 1 hour or up to 24 hours.
6. Place eggs in a saucepan just large enough to hold them.
7. Add cold water to cover by 1 inch and bring just to a boil over high heat.
8. Remove the pan from the heat and cover.
9. Let stand for 15 minutes.
10. Drain the eggs, then transfer to a bowl of ice water and let cool.
11. Peel and coarsely chop the eggs.
12. Put the spinach in a large bowl.
13. In a large frying pan, fry the bacon over medium heat, stirring occasionally, until crisp and browned, about 7 minutes.
14. Using a slotted spoon, transfer to paper towels to drain.
15. Pour off all but 2 tablespoons of the fat in the pan.
16. Off the heat, whisk the vinegar and mustard into the fat in the pan, then drizzle over the spinach; toss to coat well.
17. Divide the dressed spinach among individual plates, top with the onion slices, tomatoes, marinated mushrooms, and chopped eggs.
18. Sprinkle with the chopped bacon and serve.
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