This Salad is enough for 4 and is really quite filling, we often make it if we’re in late as it’s very quick and easy.
Toast and lemon curd or porridge
Spinach and Bacon Salad
(Adapted from Jamie Oliver’s Comfort book)
Makes 4 Servings
4 slices of bacon
Handful of pine nuts
The crusts from the breads cut into cubes
6 medium pickled onions
2 tablespoons pickling liquor
2 teaspoons Dijon mustard
4 tablespoon virgin olive oil
Freshly ground pepper
4 large handfuls of baby spinach (any salad leaves)
Thinly slice the bacon and put into a large frying pan on a medium high heat with a good drizzle of olive oil.
Fry until golden, adding pine nuts for the last minute, then scoop out with a slotted spoon onto a plate, leaving the bacon fat behind in the pan.
Toast the bread in the fat until beautifully golden on both sides.
Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, extra virgin olive oil, and a pinch of black pepper.
Gently pile the spinach, add the crispy bacon, pine nuts, and pickled onions, then lightly toss everything together.
Add the crispy toast croutons and tuck in.