Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing
photo by Luschka
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
-
FOR THE DRESSING
- 2 slices bacon, trimmed of fat and cut into thirds
- 1⁄2 cup good quality whole egg mayonnaise (like Thomay)
- 1 1⁄2 tablespoons water
-
FOR THE SALAD
- 2 eggs
- 50 g pine nuts
- 150 g baby spinach leaves, washed and dried
directions
- FOR THE DRESSING.
- Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
- Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
- FOR THE SALAD.
- Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
- Rinse the eggs under cold water, peel and cut into wedges.
- In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
- TO SERVE.
- Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
- Drizzle with the dressing.
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Reviews
-
This was SO delicious. I anticipated that it would be nice, but I did not expect it to be THIS good! My mayonnaise was not really of the pouring kind, so I added some olive oil, which made it more spreadable. This was absolutely fantastic, and I will definitely be making it again! (Reviewed for Spring PAC 2007)
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Served this at dinner on New Year's day. It was a real crowd pleaser. The dressing should be made in advance of actually assembling the salad. It needs a couple of hours for the flavor to develop. I added a little chopped parsley, fresh ground black pepper, and a pinch of thyme. Also doubled the recipe for five people.
RECIPE SUBMITTED BY
I'm 25, I live by myself (a luxury everyone should try at some time in their lives) in Beaumaris which is a bayside suburb of Melbourne, Australia