Egg and bacon salad


Preparation info

  • Difficulty


  • Feeds


    as an entree

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 2 free range eggs
  • 4 thin rashers rindless bacon
  • 1 big bunch of spinach
  • tbsp red wine vinegar
  • sea salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil


Cook the eggs in simmering salted water for 8 minutes, cool, and peel. Put each egg through an egg-slicer lengthwise, then turn at right angles and put it through again. Otherwise, finely chop by hand into tiny, tiny dice.

Cut bacon into tiny dice. Fry bacon in a non-stick frypan until crisp and golden, and drain off the fat.

Trim stems from spinach and wash leaves well in a sink of cold water. Drain and pat dry with paper towel. Place the largest leaf on the chopping board and make a pile of 6 or so large leaves on top of it. Roll up the leaves lengthwise, like a cigarette, and cut into thin strips about .5 cm (¼ in) wide. Continue with remaining leaves, until they are all finely sliced.

Make the dressing by combining vinegar, salt and pepper in a large bowl. Slowly whisk in olive oil until the mixture thickens. Toss spinach in the dressing and pile high on a large dinner plate or serving platter. Scatter with finely chopped egg, and finely chopped bacon.