Baby spinach bistro salad

Baby spinach bistro salad

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(5 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This easily adaptable salad can be tweaked to suit your guests' taste

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal654
  • fat52g
  • saturates15g
  • carbs21g
  • sugars3g
  • fibre3g
  • protein28g
  • salt4.65g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, peeled but left whole
  • 8 rashers smoked back bacon, chopped into large pieces
  • 1 small baguette loaf (about 125g), cut into bite sized pieces
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g pack fine French bean, trimmed
  • 140g mild blue cheese, crumbled into chunks
  • 200g bag baby spinach, washed if necessary

For the dressing

  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 6 tbsp extra-virgin olive oil

Method

  1. For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.

  2. Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.

  3. While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.

  4. To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

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Comments, questions and tips

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Comments (5)

gerbas's picture
5

Made it for guests and everyone loved it. I personally found it very rich. But a great recipe

urrmpof's picture
5

Love this recipe - always a favourite

elainehardie's picture

This is really, really tasty. I made it for a special lunch for some friends, and it disappeared like nothing on earth!

sylvia's picture
5

Forgot to add rating

sylvia's picture
5

This is delicious salad. Quite filling have made this lots of times.

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