Spinach, bacon and olive salad
Time: about 15 minutes, plus however long it takes to wash the spinach
Servings: 2 as a starter or side dish
I’ve made a vegetarian version of this, using toasted pine kernels in place of the bacon. It’s good, but this is better.
For a warm version, heat the dressing gently in a small non-stick pan before pouring it over the salad
For the salad:
- 1 packet of fresh spinach leaves, as young as possible
- 5 or so rashers of bacon
- 10 black olives
- 1 shallot
For the dressing:
- Olive oil
- Balsamic or wine vinegar
- Coarse mustard
- Wash the spinach thoroughly, remove the stalks and tear into smallish pieces. Drain.
- Grill or fry the bacon until it’s crisp. If I’m grilling, I grill the rashers whole then break them into strips, and if I’m frying I usually cut them into small pieces first. It’s up to you. Tip it onto kitchen paper to get rid of the excess fat.
- Stone the olives and chop them coarsely.
- Slice the shallot very finely.
- Throw it all into a salad bowl.
- To make the dressing: pour a good few glugs of olive oil into a little bowl, add a dash of vinegar, and a large tablespoon of coarse mustard. Whisk it all up with a fork until it’s glossy and thick, like mayonnaise. Or use this recipe.
- Pour the dressing over the salad and toss very thoroughly.