Warm Spinach Salad With Fried Egg And Potatoes Recipes

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

Steps:

• Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
• Add potatoes, spinach, eggs, and onion to a serving bowl.
• Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
• Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
• Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
• When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
• Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.