Spinach Salad With Pancetta And Fried Eggs Recipes

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SPINACH AND EGG SALAD



Spinach and Egg Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley

Steps:

  • Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
  • Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
  • Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

WARM SPINACH SALAD WITH PANCETTA DRESSING



Warm Spinach Salad with Pancetta Dressing image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

10 ounces fresh baby spinach, stems removed
1/2 medium red onion, thinly sliced
2 tablespoons olive oil
8 ounces white mushrooms, sliced
Kosher salt
6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2 ounces pine nuts, toasted (about 1/3 cup)

Steps:

  • Combine the spinach and red onions in a large bowl.
  • Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
  • In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
  • To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
  • Serve in a salad bowl, garnished with pine nuts.

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