Prep 30 mins
Cook 10 mins
Great salad recipe from Fine Cooking magazine. I want to make this for one of my Sunday Dinners so putting here for safe keeping...
- 2 large eggs
- kosher salt
- 2 garlic cloves, crushed and peeled
- 3 -4 ounces bread, rustic, coarse textured, crust removed, cut into 3/4 inch cubes (3 cups)
- 3 tablespoons sherry wine vinegar
- 1 tablespoon Dijon mustard
- fresh ground black pepper
- 3 slices bacon, cut into 3/4 inch squares
- 1 small shallot, minced
- 10 cups loosely packed baby spinach leaves, washed and dried (10 oz.)
- Put the eggs in a small saucepan of water and brin gto a boil over medium-high heat. Boi lfor 4 minutes. Turn off the heat and let cool in the water. When the eggs are cool, crack and peel them. Chop the eggs, season to taste with salt, and reserve.
- Position a rack in the center of the oven and heat to 375 degrees. Heat 1 1/2 T. of the olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stiriing occasionally, until it starts to turn gold, about 1 minutes. Discard the garlic.
- Arrange the bread in a single layer on a baking sheet. Drizzle with the garlic-infused oil, sprinkle with a little alt, and toss. Bake, shaking the bread cubes once,until golden and crispy, 8 to 10 minutes. Remove from the oven and let cool.
- In a small bowl, shisk together the remaining 3 T. olive oil, they sherry vinegar, and the mustard. Season with salt and pepper to taste.
- In a 10-inch skillet, cook the bacon over medium-high heat, stirring frequently, until golden and crisp, 3 to 5 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the shallot to the pan and cook, stirring until softened, about 1 minute. Let the pan cool slightly and add the vinaigrette to the pan, shisking well to blen the ingredients.
- Toss the warm vinaigrette and the spinach together in a large bowl. Transfer to a platter and grnish with the chopped eggs, bacon, and croutons. Serve immediately.