Egg and bacon salad

The secret of this salad is the technique the French call en chiffonnade, chiffon meaning rags. Take a few leaves at a time and roll them into a tight cigar before finely cutting. The leaves unroll into tiny, delicate ‘rags’. It’s quite boring having to turn an entire bunch of spinach into little rags, but the unreal lightness of the salad is well worth the effort.