Spinach salad with bacon and poppyseed dressing


Ingredients 14
Servings 6
Time

Ingredients

  • olive oil for frying
  • 250
    g
    fresh button mushrooms, sliced
  • salt and milled pepper
  • 500
    g
    raw spinach (stems removed), shredded
  • 2
    hard-boiled eggs, peeled and chopped
  • 1
    red (Spanish) onion, thinly sliced
  • DRESSING
  • 60
    ml
    olive oil
  • 8
    rashers rindless streaky bacon
  • 30
    ml
    white wine vinegar (or more to taste)
  • 2
    ml
    sugar
  • salt and milled pepper
  • 10
    ml
    poppy seeds
  • 5
    ml
    good-quality mayonnaise or natural yoghurt (optional
 

Method

 
Heat olive oil and sauté mushrooms until cooked. Season and set aside. Toss spinach, eggs, onion and mushrooms lightly together. DRESSING: Brush a pan lightly with some of the olive oil. Slowly fry bacon over moderate heat until crisp (the slower and longer cooking, the crisper the bacon and the more fat rendered). Pour bacon fat into a bowl and add remaining ingredients. Whisk well, stir in bacon and gently toss into salad ingredients. Divide between individual plates and serve, while still slightly warm, with hot wedges of French bread to mop up the juices.
 

 

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