Smart Bacon and Egg Spinach Salad
with Warm Bacon Vinaigrette, Potatoes and Mushrooms
Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette! You'll want to coat every bite of salad in its sweet-savoury-tangy flavour.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 tbsp
Maple Syrup
1 unit
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
25 g
Shallot
½ tbsp
BBQ Seasoning
(Contains Sulphites)
300 g
Red Potato
113 g
Mushrooms
113 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit
Hard Boiled Egg
(Contains Egg)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut bacon crosswise into 1/4-inch pieces. Add bacon to a cold, large non-stick pan. Cook over medium-high heat, stirring occasionally, until golden-brown and crispy, 6-8 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully transfer 1 1/2 tbsp bacon fat (dbl for 4 ppl) to a small heat-proof bowl. (NOTE: If there's more than 1 1/2 tbsp fat [3 tbsp for 4 ppl], leave 1/2 tbsp bacon fat [1 tbsp for 4 ppl] in the pan, then discard any remaining.)
Meanwhile, cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Meanwhile, on a clean cutting board, quarter mushrooms. Peel, then mince or grate garlic. Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Peel eggs. Whisk together mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.
Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. (NOTE: If there is reserved bacon fat in the pan, add enough oil to make up 1/2 tbsp fat [dbl for 4 ppl].)Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec. Transfer mushrooms to a plate.
Return the same pan to medium-high. When hot, add 1 1/2 tbsp reserved bacon fat (dbl for 4 ppl), then shallots. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Season with salt and pepper, to taste, then whisk to combine.
Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste. Add potatoes, mushrooms, spinach and half the bacon to the bowl with warm vinaigrette, then toss to combine. Divide salad between plates. Sprinkle cheese and remaining bacon over top. Top with eggs.
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