WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
SPINACH SALAD WITH PANCETTA AND FRIED EGGS
Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Provided by Melissa Clark
Categories brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
- Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH SALAD WITH FRIED EGG
Make and share this Spinach Salad With Fried Egg recipe from Food.com.
Provided by Sageca
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
- Remove 1/2 the bacon fat for the pan and discard.
- Add the shallots to remaining bacon fat and sauté until it is translucent.
- Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
- scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
- Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
- Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
- Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
- Season each egg with salt and pepper.
- Fry the eggs gently until the whites are cooked through but the yolks remain runny.
- Place the spinach in individual bowls.
- Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
- Sprinkle on the bacon . Top each bowl with a fried egg.
Nutrition Facts : Calories 357.6, Fat 30.5, SaturatedFat 10.1, Cholesterol 224.6, Sodium 641.8, Carbohydrate 5, Fiber 0.2, Sugar 3, Protein 14.2
SPINACH SALAD WITH PANCETTA AND FRIED EGG
Number Of Ingredients 10
Steps:
- In large bowl, whisk together shallots, garlic, vinegar and s/p. Whisk in 1/3C EVOO and set aside. Heat large skillet over medium and then 1/2T EVOO. Add pancetta and sauté until crisp. Transfer to dressing bowl and do NOT wipe out skillet. Add scallions and pinch of salt to skillet. Sauté until tender (2 min). Crack in eggs and fry spooning over EVOO from pan. Toss all together and top with fried egg.
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