Day 187: Bacon & Egg Spinach Salad

In keeping with our theme of the week – Using Stuff Up and Spinach – tonight’s dinner was a spinach salad made with greens plucked straight from A’s garden and still warm from the sun, with crumbled bacon and the heel of a light rye cut into chunks and rolled around the drained bacon pan (just to gather that delicious bacon residue) and toasted. Rather than do the usual boiled sliced egg, I topped each one with a poached egg, so that when the yolks broke they oozed all over the leaves and croutons and mingled with the salad dressing – a vinaigrette made with equal parts canola oil, red wine vinegar and a squirt of grainy Dijon. (I would have loved some mushrooms and/or slivered purple onion in it, too, but would have required me to break my no-buy rule.)

Dessert was a round of mini donuts at the Stampede grounds!


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4 comments on “Day 187: Bacon & Egg Spinach Salad

  1. sue.d
    July 6, 2008 at 7:12 pm

    how fab is a spinachy take on b & e? Must make this week. Just a bit of lemon might be really good too…

  2. JulieVR
    July 6, 2008 at 9:33 pm

    I was thinking the same! But sadly am completely out of lemon juice. And lost without it…

  3. Dana
    July 8, 2008 at 10:44 am

    Yum- I could eat this dish right now. I love a runny poached egg on a salad. In fact, I sometimes wonder if a poached egg salad was behind the inspiration for the first Caesar salad. You can imagine how swirling the yoke into a vinaigrette dressed salad could lead to the idea, right?

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