2020-08-13 / test@t

Spinach salad with garlic toast and bacon

Fresh, not too greasy, very original and healthy salad - just right for lunch on Sunday. Moreover, it is suitable for both men and women, even children eat it with pleasure.

Ingredients

4 eggs
250 g thin slices of bacon
2 cloves of garlic
4 large slices of white bread
400g fresh spinach leaves
extra virgin olive oil
celery seeds
1 medium shallot
8 g celery seeds
50 ml white wine vinegar
25 g with a slide of brown sugar
salt
freshly ground black pepper
extra virgin olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

For dressing, chop the onion very finely, put in a blender along with all the other dressing ingredients, except for the oil. Whisk until smooth. Without turning off the engine, pour in the oil in a thin stream (about 1/2 cup). Transfer the finished dressing to a bowl and refrigerate.

Step 2

Pour eggs with hot water, bring to a boil, remove from heat, leave for 12 minutes, then peel gently. Fry the bacon on both sides in a large skillet until crisp, transfer the finished slices for 1-2 minutes, on paper towels, then crumble.

Step 3

Chop the garlic finely for toast. Heat 3-4 tablespoons in a skillet. butter with garlic, place the slices of bread and fry on both sides until golden brown. Place the toast on paper towels, then cut it in half diagonally.

Step 4

Rinse the spinach, dry, remove the stems, stir with a little dressing. Arrange on plates. Lay eggs cut in half on top, sprinkle with bacon. Sprinkle with a little celery seeds. Serve with toast and leftover dressing separately.

Preparation time

Cooking time

20m

Servings

Catalog