Gradely Scran

Because life's too short to stuff a mushroom.



Gradely Scran


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
  1. Wash the spinach thoroughly, remove the stalks and tear into smallish pieces. Drain.
  2. 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.
  3. Stone the olives and chop them coarsely.
  4. Slice the shallot very finely.
  5. Throw it all into a salad bowl.
  6. 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.
  7. Pour the dressing over the salad and toss very thoroughly.