Warm spinach salad

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Ingredients

  • 45ml extra-virgin olive oil
  • 4 slices thick-cut rasher bacon or 4 slices pancetta, chopped
  • 3 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 45ml sherry vinegar
  • 1kg triple washed spinach, stems removed
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 4 hard-boiled eggs, quartered lengthwise
  • Parmigiano-Reggiano, for topping

Use imperial measurements

Method

How to make Warm spinach salad

1) Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown. Transfer the crispy bacon bits to a paper towel lined sheet tray and add the shallots and garlic to the pan. Cook 3 to 4 minutes, then deglaze the pan with vinegar.

2) Add spinach to pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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