Salad of Young Spinach Leaves

Name: Salad of Young Spinach Leaves (Salade d’épinards nouveaux)
Prep time: 15 min
Total time: 15 min
Yield: For four people
Cuisine: French
Ingredients: 2 hardboiled eggs; 240 g (8½ oz) fresh young spinach leaves; 140 ml (scant ¼ pint) olive oil; 3 tablespoons lemon juice; 2 tablespoons white wine vinegar; 120 g (5 oz) smoked streaky bacon; salt, freshly-ground pepper; 1 teaspoon pale Dijon mustard; salt, freshly-ground pepper

Salade d’épinards nouveaux

Preparation info

For
four
people

Difficulty
Easy
Ready in
15 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

240 g (8½ oz) fresh young spinach leaves
2 hardboiled eggs

Europe
France
Gluten-free
Mediterranean

Method

Choose tender young spinach, freshly picked, and remove the stalks. Wash in cold water, drain and pat dry with a cloth.
Pound the egg yolks and put them into a deep bowl, together with the mustard, the lemon juice and salt and pepper. Gradually incorporate the oil, a few drops at a time, whisking vigorously.
Chop the egg whites coarsely.
Cut