Sunday, 19 December 2010

Now That's What I Call a Salad! Spinach Salad with Fried Egg, Bacon, and Mushrooms

This is late night diner salad.
Or, in my house, late night munchies 'cause the man had to work late salad. Which it is, in fact, perfect for as you can make the dressing ahead of time and just heat it up when your popsicle mate comes home and fry up an egg to order!
This is one of those more-than-the-sum-of-its-parts meals. You won't believe how undeniably delicious it is. Especially with a beer. Just sayin'.

Spinach Salad with Fried Egg, Bacon, and Mushrooms
adapted from Michael Symon Live to Cook
for Symon Sundays

2 tsp extra virgin olive oil
½ pkg bacon, cut into ¾ inch pieces
2 shallots, thinly sliced
6 oz mushrooms, halved or quartered, depending on size
½ cup chicken stock
6 tbsp balsamic vinegar
4 large eggs
Kosher salt and fresh black pepper
Several good handfuls of baby spinach

Heat up the 1 tsp of the oil in a large pan, add bacon and cook until crispy. Add shallots and mushrooms and cook through. Add in stock and let liquid reduce by half, scraping the bottom of the pan for goodies. Add vinegar, salt and pepper and check for flavour balance. Correct seasonings if needed: vinegar, salt, pepper or olive oil if too strong. Put to side while you fry your eggs in the last tsp of olive oil in a non-stick pan.
Toss warm dressing with baby spinach, top with fried egg. Watch as your partner's eyes roll into the back of his head.