Spinach And Tomato Salad With Bacon Vinaigrette
serves 2-4
The deep green of spinach holds up much better than lighter greens to this bacon vinaigrette - and the tomatoes give the whole thing a wonderful sweetness.
1 cup grape tomatoes, halved
3 small shallots, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 pound baby spinach
1/4 pound thick-cut bacon, thinly sliced crosswise
1/4 cup red wine vinegar
2 tablespoons olive oil
prep: 10 minutes
total: 40 minutes
large bowl
slotted spoon
paper towel-lined plate
medium sauté pan
whisk
1. Prep the tomatoes, shallot, garlic and parsley. Combine the spinach and tomatoes in a large bowl and season with a sprinkling of salt and pepper.
2. Heat a medium sauté pan over medium-high heat. Add the bacon and cook until crisp, 4-6 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add the shallots to the same pan and cook, stirring occasionally, until they're soft, 4-6 minutes. Stir in the garlic and cook 1 minute more.
3. Add the vinegar and simmer until it reduces by half. Remove from the heat and whisk in the olive oil and parsley. Crumble the bacon into the vinaigrette, then taste and season with salt and pepper. Drizzle a little bit of the vinaigrette over the spinach and tomatoes and toss. Add more vinaigrette to taste.
2. Heat a medium sauté pan over medium-high heat. Add the bacon and cook until crisp, 4-6 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add the shallots to the same pan and cook, stirring occasionally, until they're soft, 4-6 minutes. Stir in the garlic and cook 1 minute more.
3. Add the vinegar and simmer until it reduces by half. Remove from the heat and whisk in the olive oil and parsley. Crumble the bacon into the vinaigrette, then taste and season with salt and pepper. Drizzle a little bit of the vinaigrette over the spinach and tomatoes and toss. Add more vinaigrette to taste.
0
