Alice Waters' Warm Spinach Salad

• Meat

  • 4 slices Bacon

• Produce

  • 1 Shallot
  • 1 lot Spinach

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 pinch Salt
  • 1 pinch Sugar

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil
  • 1 Vinegar

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs, fresh

Found on alexandracooks.com

Description

Ingredients

• 2 to 3 eggs
• 1 shallot, minced
• vinegar, white balsamic, sherry, etc. — whatever you have
• pinch salt
• pinch sugar
• olive oil to taste
• 2 T. olive oil
• ¾ cup fresh breadcrumbs
• bacon — about four slices, diced
• Spinach — a lot, maybe a ½ pound?

Directions

• Bring a small pot of water to a boil. Simmer eggs for 9 minutes, then cool in cold water till serving time.
• Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
• Meanwhile, make the breadcrumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
• Meanwhile, fry the bacon until crisp. Save the rendered fat for another use.
• Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in bacon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
• Peel and quarter eggs, season with salt and pepper, and serve with salad.