Sunday, December 11, 2011
Awesome Warm Spinach Salad, with Bacon, Egg and Roasted Red Peppers
Recipe for two:
5 slices of uncured bacon cut into 2" pieces
1 shallot thinly sliced
1 tub organic baby spinach
1 roasted red pepper cut into strips
4 eggs (see my egg recipe in an older post for the perfect egg)
1 three finger pinch of red chili flakes
1 three finger pinch of both salt and pepper
2 T sherry vinegar
2 T olive oil
1/4 cup dried cranberries
You will need a large stainless steel bowl for this recipe.
First cook and peel the eggs, and cut in half and set aside. See my egg recipe in an older post for the most perfect egg. Now fry the bacon, when done remove bacon from the pan and keep warm in the oven. In the same pan cook the shallots with the bacon fat.
Place a stainless steel bowl on a burner over low-medium heat. Add the shallots to the bowl with the fat, add the bacon, chili flakes, salt and pepper, vinegar, olive oil, cranberries and toss and mix together. When the vinegar and oil starts to sizzle add the spinach. Now toss all the ingredients together, melting the spinach just a little, but don't over-do this step, you just want to warm and slightly melt the spinach.
Transfer to warm plates and garnish with eggs, red peppers and a balsamic drizzle.