Jerusalem Artichoke Warm Spinach Salad With Bacon, Egg & Parsnip Chips

Freaking great warm salad, it's crazy good!

Recipe for four:
6 Jerusalem artichokes, peeled and sliced
1 parsnip, peeled and sliced
4 eggs, boiled for 7minutes, peeled and cut in half
6 slices nitrate-free bacon, cut into 2" pieces
1 container organic baby spinach
Olive oil
1 T sherry vinegar
Salt and pepper
Pinch chili flakes

When boiling eggs, well, just do it this way!  Place the eggs in a saucepan and cover with water and a little sea salt.  Bring to a boil and set the timer for 7 minutes, reduce heat to a gentle roll.  When done chill eggs under cold water for a few minutes then peel.

First fry the bacon in a little olive oil until brown, then keep warm in the oven.  Do the same with the parsnips and artichokes.

In a stainless steel bowl add the oil and fat from cooking the bacon, parsnips and artichokes.  Then add the vinegar.  Put the bowl on the stove over medium low heat until the vinegar bubbles, then reduce the heat to low and add the spinach, bacon, artichokes and parsnips, now toss and add the seasonings.  Don't cook it, just warm the spinach a little, when it starts to melt, then plate it!  Serve on warm plates with the egg.

Please note:  If you want to live a healthy life, use 100% organic and nitrate-free products!

Bon Appetit!  Chef Hobbes

Awesome Warm Spinach Salad, with Bacon, Egg and Roasted Red Peppers

Quick, cheap and easy to prepare salad that will satisfy the taste buds...

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
balsamic drizzle

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.

Bon Appetit!