Spinach Salad

Name: Spinach Salad
Yield: Serves 6
Cuisine: French
Ingredients: 200 g skinless smoked belly bacon or smoked speck, cut into 5mm-thick slices, then into 5mm batons; 200 g skinless smoked belly bacon or smoked speck, cut into 5mm-thick slices, then into 5mm batons; olive oil spray or vegetable oil spray; 3 x 1 cm-thick slices light sourdough bread, crusts removed; 4 eggs, at fridge temperature; 1 clove garlic, roughly chopped; 60 ml extra virgin olive oil, plus extra if needed; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 1 teaspoon Dijon mustard; 80 ml extra virgin olive oil, or to taste; olive oil spray or vegetable oil spray; ¼ cup pine nuts; 3 bunches spinach, stalks removed, washed several times in cold water and spin-dried, then large leaves torn into bite-sized pieces; 1 clove garlic, smashed; 20 ml aged red-wine vinegar [such as Forum Cabernet vinegar], or to taste; 20 ml aged red-wine vinegar [such as Forum Cabernet vinegar], or to taste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

The Kings Cross institution Bayswater Brasserie opened in 1982 and I became a regular customer. The chef, my friend Tony Papas, served a wonderful spinach salad that I must have ordered more than fifty times over so many delicious meals there - thanks Tony. Here is my take on this great healthy salad.

Ingredients

4 eggs, at fridge temperature
60 ml extra virgin olive oil, plus extra if needed
1 clove

Australian
Oceania
Europe
Australia
France
Mediterranean

Method

Prick the eggs with a pin at the wide end, then lower into a saucepan of boiling water for 10 minutes. Drain and refresh under cold running water, then shell them. Separate the yolks from the whites, then roughly chop the whites into 5mm pieces and crumble the yolks.
To make the vinaigrette, select a suitably sized salad bowl to allow for tossing the salad with