Warm Spinach Salad with Eggs, Bacon & Croutons

Warm Spinach Salad with Eggs, Bacon & Croutons
Photo by Scott Phillips


  • 3 to 4 oz. rustic, coarse-textured bread, crust removed, cut into ¾-inch cubes (to yield 3 cups)
  • 1 small shallot, minced (1-½ Tbs.)
  • 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  • 3 Tbs. sherry vinegar
  • 2 cloves garlic, crushed and peeled
  • 3 slices bacon, cut into ¾-inch squares
  • 2 large eggs
  • + 4 more ingredients
    • Kosher salt
    • 1 Tbs. Dijon mustard
    • 4-½ Tbs. extra-virgin olive oil
    • Freshly ground black pepper

Put the eggs in a small saucepan of water and bring to a boil over medium-high heat. Boil for 4 minutes. Turn off the heat and let cool in the water. When the eggs are cool, crack and peel them. Chop the eggs, season to taste with salt, and reserve. Position a rack in the center of the oven and ...

View full recipe at Fine Cooking


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