Usually during the winter months I crave food that is warm and hearty. I mean - I think we all feel that way and it's probably the reason January is SOO busy at all the gyms across North America, yes?
But you know what doesn't scream warm and hearty to me? Salad...Except maybe for this one right here!
I just want to be clear, there is nothing healthy going on here. I think calling it a salad may be a bit of a stretch but it's mostly spinach so that's what I'm sticking with. This is one of Peter's all time favourites and one that is perfect for lunches on chilly days like today.
This recipe is originally from America's Test Kitchen and extremely easy to make. One of my favourite things about it is how much room you have to play, the following are the ingredients and some substitutions that I have made in the past.
- Baby spinach, washed and dried (the dressing is enough for about 2 salads)
- 3 tablespoons cider vinegar (red wine vinegar also works well)
- ½ teaspoon sugar (I use brown)
- ¼ teaspoon pepper
- 4 slices bacon (the original recipe calls for 8 pieces, but I find 4 works just as well and it may be just a tad lighter)
- ½ red onion chopped medium
- 1 teaspoon of garlic, minced
- 3 hard cooked eggs, peeled and sliced
* I have also added lightly toasted pine nuts to this salad which adds an interesting textural component
- Hard boil eggs, peel and slice, set aside.
- Place spinach on plate. In a small bowl whisk vinegar, sugar, salt and pepper until sugar dissolves.
- Fry the bacon until crisp and transfer to paper towel. In the same pan, with the bacon fat -add the onion and cook until soft, stir in garlic and add the vinegar mixture.
- Quickly scrape the bottom of the pan and pour the hot dressing over spinach, toss to ensure even coverage.
- Add bacon bits and eggs to top off.
See? Really quick and easy! It is bloody delicious as well, like startlingly WTF am I eating kind of delicious. Give it a try and let me know what you think!