Wednesday, August 11, 2010

A salad so hot...

... you might get a second-degree burn!

Well, maybe not you, but I did. Well, not quite from the salad but from the croutons. Well, not quite from the croutons but from an oven that offers a bad user experience. Generally, oven racks should not tip forward and dump their blisteringly hot contents onto your arms ... I'm just sayin', Dacor.

I know, I know -- "awesome salad" seems a little over the top but it really is that good. It's like bacon and eggs comfort food, with the benefit of spinach!

The first time I made it I stuck to the recipe, but the second time I added some fresh tomato ... even more awesomely awesome. Maybe you should add some avocado, too.

Here's hoping the salad leaves as lasting an impression on you as it has on me. Well, maybe not that lasting, as I don't think we all need smiley-shaped crouton scars on our biceps.

Bacon & Egg Salad (adapted from

1/2 loaf of french or italian bread, cut into cubes (roughly 3 cups)
olive oil
1 clove chopped garlic
5-6 oz baby spinach
4 thick slices of bacon, cooked and crumbled
4 eggs, soft-boiled

1/3 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. whole grain mustard
1 tsp. sugar
salt & pepper to taste

Pour some olive oil into a large zip-top bag and add the garlic. Add the bread cubes, seal up the bag and shake it all around to coat (PLEASE check the seal prior to shaking!). Arrange the coated bread cubes on a baking sheet and toast in the oven until nicely browned (NOTE: avoid arm burn at this point).
Make the dressing by whisking the ingredients until well blended in a small bowl.
Put the spinach in a large bowl, top with crumbled bacon, croutons and eggs. Carefully toss with dressing and serve immediately.

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