Try this MY spinach salad recipe, or contribute your own.Suggest a better description
Cut bacon strips in half and add to a heavy bottom skillet. Brown slowly over medium heat, occasionally draining off the fat to a bowl and reserve.
In a second skillet, add thinly sliced shallots to a couple of tablespoons olive oil and slowly caramelize over medium-low heat. These should take a good 15 minutes to caramelize if they are browning too quickly turn it down, you can always turn it up later.
Once shallots are caramelized I drain and remove to a paper towel and reserve the shallot oil.
On a back burner put a pot of water on to boil.
Next, slice up the loaf of bread to crouton sizes and add to the empty shallot pan (no need to wipe out, there's good flavor in there) with a tablespoon of olive oil and a tablespoon butter. Brown the bread over high heat, til its just a little less brown than you want, they will harden as they sit.
Now back to the boiling water. Salt generously and add a splash of white vinegar. Crack your eggs into a separate bowl, i normally have my six eggs cracked into six small dishes ready to go. Now begin to stir the water rapidly in a circle, as quickly as possible and with the water still moving, dip each dish under the boiling water and allow to gently fall in the water. stir water gently so they dont stick to the bottom. Each egg will take about 6 minutes depending on how runny you want them. Remove to paper towel.
To make the dressing, add a tablespoon of bacon fat to the bowl and a tablespoon reserved shallot oil, add a squeeze of honey. Then while whisking drizzle in your tablespoon of white wine or champagne vinegar. Salt and pepper to taste.
To assemble, mix the spinach and bacon together. Chop a few of the eggs and mix in. I toss these ingredients with the dressing first and then i add a few whole eggs to the top along with the crispy shallots and the croutons last so they keep their crunch. Sometimes I reheat the croutons so they are hot and sometimes i dont.
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1126 (84%)|
|Amt Per Serving||% DV|
|Total Fat 125.1g||167 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 165.9mg||51 %|
|Sodium 1958mg||68 %|
|Potassium 867.2mg||23 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 24.4g|
|Protein 29g||41 %|
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Calories per serving: 1338
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