Smart Bacon and Egg Spinach Salad
with Warm Shallot Vinaigrette and Mushrooms
Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette. You'll want to coat every bite of salad in its sweet-savoury-tangy flavour.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 tbsp
Maple Syrup
1 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
113 g
Mushrooms
113 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
250 g
Red Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
- Arrange bacon strips in a single layer on an unlined baking sheet.
- Roast in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**
- Using tongs, transfer bacon to a paper towel-lined plate.
- Carefully transfer all but 1/2 tbsp (1 tbsp) bacon fat to a small heat-proof bowl. Reserve remaining fat on the baking sheet.
- Quarter mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut half the shallot (use all for 4 ppl) into 1/4-inch pieces.
- Peel eggs.
- Whisk together mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat from the small bowl, then mushrooms.
- Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min.
- Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec.
- Transfer mushrooms to a plate.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat from the baking sheet, then shallots. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Season with salt and pepper, to taste, then whisk to combine.
- Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.
- Chop bacon into 1/2-inch pieces.
- Add mushrooms, spinach, potatoes and half the bacon to the bowl with warm vinaigrette, then toss to combine.
- Divide salad between plates.
- Sprinkle cheese and remaining bacon over top.
- Top with eggs.