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Wednesday, May 25, 2016

Warm Bacon Salad

How to Make Warm Bacon Salad Recipe - preparation 10 minutes cooking time 10–15 minutes Serves 4

125g/4oz pancetta, cubed
2 thick slices ciabatta, diced
4 medium (US large) eggs
125g/4oz baby spinach leaves
1 small red onion, diced
25g/1oz Parmesan, shaved
a few drops of balsamic glaze
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
2 tsp honey mustard
salt and ground black pepper

1 Fry the pancetta in a non-stick frying pan until it begins to release its fat. Add the ciabatta and fry, stirring occasionally, until the pancetta and bread are golden and crisp.

2 Put the dressing ingredients in a bowl and whisk together.

3 Half-fill a small pan with water and bring to the boil. Turn the heat down to a bare simmer. Break the eggs into a cup, then tip them gently into the pan and cook for 3–4 minutes until the whites are set but the yolks are still runny. Remove them with a slotted spoon and drain on kitchen paper.

4 Put the salad leaves and red onion in a large bowl. Add the pancetta, fried bread and Parmesan. Pour the dressing over the top and toss lightly.

5 Divide the salad between four plates, top with the poached eggs and drizzle with balsamic glaze. Serve immediately.

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