spinach

OLYMPUS DIGITAL CAMERA Spinach salad with bacon and eggs Of if you prefer,  try this out with vegan eggplant bacon.

  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon stone ground mustard
  • 3 Tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 12 cups spinach leaves
  • 4 eggs, hard boiled, peeled and chopped
  • 4 slices bacon, cooked crispy, cooled and crumbled

Smash and peel garlic clove. Mince and mash with the side of a knife with the salt to form a paste. Scrape into a medium bowl. Whisk in vinegar and mustard. Gradually whisk in oil. Season with pepper. Place spinach, eggs and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.

tip* to hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.

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