Baby spinach, mushrooms and red onion tossed in a warm bacon dressing and scattered with crisp lardons. Serves 4.
150g
150g
150g
0.25piece
2tbsp
1tsp
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 0.25piece | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1pinch | — | — |
Put the spinach in the colander.
Baby spinach · 150 g
Rinse under cold running water and shake well.
Meanwhile, lay the mushrooms on the chopping board.
Button mushrooms · 150 g
Lay the red onion quarter on the board.
Red onion · 0.25 piecePut the lardons in the cold frying pan.
Smoked bacon lardons · 150 g
Set over a medium heat and fry for about 7 minutes, stirring now and then, until the fat runs and the lardons are crisp and cooked through.
Lift them onto the plate with the slotted spoon, leaving the fat in the pan, and take the pan off the heat.
Pour the vinegar into the warm bacon fat.
Red wine vinegar · 2 tbspAdd the mustard.
Dijon mustard · 1 tspAdd the honey.
Honey · 1 tspAdd a pinch of pepper and whisk the dressing together.
Ground black pepper · 1 pinch
Add the spinach to the salad bowl.
Pour over the warm dressing and toss gently.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 150 g | | Put the spinach in the colander.⏱ 10sResultBaby spinach |
| 2 | — | | Rinse under cold running water and shake well.⏱ 40sResultRinsed Baby Spinach |
| 3 | — | | Leave to drain for 5 minutes.⏱ 5 minResultDrained spinachused in step 17 |
| 4 | 150 g | | Meanwhile, lay the mushrooms on the chopping board.⏱ 5sResultButton mushrooms |
| 5 | Button mushroomsstep 4 |  | Slice them thinly.⏱ 1 minResultSliced mushrooms |
| 6 | Sliced mushroomsstep 5 | | Put them in the large salad bowl.⏱ 10sResultSliced mushrooms |
| 7 | 0.25 piece | | Lay the red onion quarter on the board.⏱ 5sResultRed onion |
| 8 | Red onionstep 7 | | Peel it and slice it very thinly.⏱ 40sResultThinly sliced red onion |
| 9 | Thinly sliced red onionstep 8 | | Add it to the salad bowl.⏱ 10sResultMushrooms and onion |
| 10 | 150 g | | Put the lardons in the cold frying pan.⏱ 10sResultSmoked bacon lardons |
| 11 | — | | Set over a medium heat and fry for about 7 minutes, stirring now and then, until the fat runs and the lardons are crisp and cooked through.⏱ 7 minResultCrisp lardons |
| 12 | Crisp lardonsstep 11 | | Lift them onto the plate with the slotted spoon, leaving the fat in the pan, and take the pan off the heat.⏱ 20sResultCrisp lardonsused in step 19 |
| 13 | 2 tbsp | | Pour the vinegar into the warm bacon fat.⏱ 10sResultBacon fat and vinegar |
| 14 | 1 tsp | | Add the mustard.⏱ 5sResultWarm dressing base |
| 15 | 1 tsp | | Add the honey.⏱ 5sResultSweetened warm dressing |
| 16 | 1 pinch | | Add a pinch of pepper and whisk the dressing together.⏱ 20sResultWarm bacon dressingused in step 18 |
| 17 | Drained spinachstep 3 | | Add the spinach to the salad bowl.⏱ 10sResultUndressed spinach salad |
| 18 | Warm bacon dressingstep 16 | | Pour over the warm dressing and toss gently.⏱ 30sResultDressed spinach salad |
| Total Time | 12 min | ||
| Nutrient | Per serving |
|---|---|
| 194kcal | |
| 12g | |
| 14g | |
| 5g | |
| 5g | |
| 2g | |
| 1g | |
| 491mg |
Baby spinach, mushrooms and red onion tossed in a warm bacon dressing and scattered with crisp lardons. Serves 4.
What you’ll doYou will fry lardons until crisp, whisk a warm dressing of vinegar, mustard and honey in the bacon fat, then toss it with baby spinach, mushrooms and red onion.
