Name: Spinach salad with bacon and poppyseed dressing
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: olive oil for frying; 250.00 g button mushrooms sliced; salt and freshly ground black pepper; 500.00 g spinach shredded; 2.00 eggs hard-boiled, peeled and chopped; 1.00 red onion thinly sliced; 60.00 ml fresh chillies 573; 8.00 bacon rindless streaky rashers; 30.00 ml vinegar white wine; 2.00 ml sugar; salt and freshly ground black pepper; 10.00 ml poppy seeds; 5.00 ml mayonnaise or yoghurt

Recipe Disclaimer

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Ingredients (13)

	olive oil — for frying
250.00 g	button mushrooms — sliced
	salt and freshly ground black pepper
500.00 g	spinach — shredded
2.00	eggs — hard-boiled, peeled and chopped
1.00	red onion — thinly sliced

DRESSING

60.00 ml	fresh chillies — 573
8.00	bacon — rindless streaky rashers
30.00 ml	vinegar — white wine
2.00 ml	sugar
	salt and freshly ground black pepper
10.00 ml	poppy seeds
5.00 ml	mayonnaise — or yoghurt

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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.