Total Pageviews


Make Spinach &.......? Salads !

  • 1½ pounds spinach
  • 12 chives, large chop
  • 6 eggs, hard boiled, quartered and peeled
  • 6 kumato tomatoes, sliced into thin wedges
  • ½ cup walnuts, toasted (recipe below)
  • 4 scallions, chopped
  • ½ pound slab lardon, cut into thick matchsticks
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Fairway EVOO


Add 1 tablespoon of olive oil to a heavy pan over a medium heat.

  1. Add the lardon matchsticks and brown for 5 minutes.
  2. While browning the lardon, wash the spinach, dry well and place in a serving bowl.
  3. Add the chopped eggs and the tomatoes on top of the spinach.
  4. Remove the lardon from the pan with a slotted spoon and place on one side of your salad bowl.
  5. Pour out half of the fat in the pan and let it cool for 2 minutes.
  6. Add the red wine vinegar, 5 tablespoons olive oil and the Dijon mustard to the bacon fat and blend.
  7. Drizzle the dressing over the spinach salad, sprinkle the toasted walnuts on top and serve.

Toasted Walnuts


  • ½ cup of walnuts


Preheat the oven to 350 degrees.

Place the walnuts on a cookie sheet in a single layer.

Toast them in the oven for 5 minutes or until you start to smell them roasting. Be very careful not to burn them.

No comments: