Warm Spinach Salad (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
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:
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.
|
|