Time: 25 min.
Complexity: easily
Servings: 4

The most delicious part of this salad is probably the tart dressing made from bacon fat rendered during frying. It pairs perfectly with any hearty salad greens, especially spinach. Serve the salad as a light side dish or appetizer, or you can add pieces of chicken or salmon for a complete, healthy lunch.

Ingredients:

• 3 strips of bacon
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tbsp finely chopped capers
• 1 teaspoon grainy mustard
• 1 hard-boiled egg, finely chopped
• 1 tbsp chopped fresh chives
• 1 tbsp finely chopped fresh parsley
• 150 g baby spinach (about 8 cups)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, bacon, eggs, capers, whole grain mustard, wine vinegar, parsley

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Preparation:

Step 1
• Cook the bacon in a large skillet over medium heat, turning once, until crisp, 7-9 minutes. Transfer the bacon to a paper towel-lined plate to drain. Transfer 1 tablespoon of the rendered fat to a small measuring cup and add the olive oil.
Step 2
• In a large salad bowl, combine the vinegar, capers, mustard, eggs, and oil. Add the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the bacon and sprinkle it over the salad. Season with salt to taste.

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