Categories: Salad
Ingredients
- Italian Salad Dressing:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, very finely chopped
- 1 teaspoon dried basil, crumbled
- 1/4 teaspoon red pepper flakes
- dried oregano, crushed (a pinch)
- coarse salt
- fresh ground black pepper
- Salad
- 6 slices thick cut bacon, cut into lardons
- 1/2 red onion, thinly sliced
- 1 lb fresh spinach, coarse stems removed
- 12 large white button mushrooms, sliced
- 2 -3 hard-boiled eggs, peeled and quartered
- coarse salt
- fresh ground black pepper
Directions
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Make the dressing: combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar; shake to blend.
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Season with salt and pepper to taste.
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Make the salad: line a plate with paper towels; heat a large skillet over moderate heat.
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Add in the bacon; cook until crisp and brown, 5-7 minutes.
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Using slotted spoon, transfer bacon to plate; set aside.
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Drain off all but 1 tablespoon of fat from skillet.
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Add in red onion; cook until tender, about 2 minutes; set aside.
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To assemble the salad, place the spinach in a large bowl; add the reserved bacon and onion, mushrooms, and eggs.
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Drizzle over a little of the salad dressing; toss to coat, adding more if needed.
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Taste and adjust seasoning with salt and pepper; serve immediately.