Spinach salad

Aka look: more eggs! Because apparently that’s what I like to eat when the weather shows signs of spring.

Although hard-boiled eggs are not essential to the composition of a spinach salad, they can give it enough nutritional heft to make it count as a meal. And anything I can eat that contains something as healthy as spinach and serves as a vehicle for eggs and bacon? Lead me to it.



Spinach lunch salad
I recommend wilting the spinach very lightly with a warm dressing; not only is it a delicious contrast against any cold ingredients (such as the hardboiled eggs), but it also helps to take away that teeth-coating texture that you sometimes get with raw spinach.

2 slices bacon
4 cups raw baby spinach
1 Tbsp/15 g olive oil (optional)
2 tsp/10 g wine vinegar or lemon juice
Salt & pepper
1 hard-boiled egg, cut into sections

Cook the bacon, either whole or sliced into small strips, in a frying pan over low-medium heat until it starts to render fat and crisp up. When cooked, remove from the frying pan and drain on a paper towel while preparing everything else.

Add baby spinach to hot pan and cook briefly, until the leaves just start to wilt. Remove spinach from the frying pan and place in serving dish.

Check the frying pan to see if there’s enough fat left to make a dressing—about 1 tablespoon’s worth. If not, add the olive oil and let heat up, then add the vinegar or lemon juice. Stir to mix and heat thoroughly, then pour over the spinach.

If the bacon was cooked whole, chop it up and sprinkle on top of the spinach, then add sections of hard-boiled egg. Season lightly with salt & pepper. Serve immediately.

Serves 1. Can be multiplied.

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