While a green salad is on the menu almost every day of the week spring and summer, eating with the seasons makes it a rarity during the winter.
Sometimes, though, I just give in to the craving for fresh and green. Combine it with a few more robust ingredients and you’ve got a hearty main course that could really go by a name other than salad.
Spinach with pancetta, mushroom and egg
Original recipe. Serves 2.
6-8 handfuls of baby spinach
75 g (2-1/2 oz) pancetta, diced
10-12 crimini mushrooms, sliced
2 shallots, halved and thinly sliced
15 mL (1 tbsp) white wine vinegar
5 mL (1 tsp) Dijon mustard
salt and pepper
Heat 5 mL (1tbsp) of olive oil in non-stick pan at medium-high heat. Add pancetta. Sauté until crisp. Remove. Add mushrooms to pan. Cook until golden. Remove. Add shallots to pan. Cook until soft.
Add 37 mL (2-1/2 tbsp) olive oil to pan. Stir in white wine vinegar, Dijon, lots of pepper and salt to taste. Return pancetta and mushrooms to pan and heat through.
In large bowl, toss spinach with pancetta and mushroom mixture.
Meanwhile, in the same pan, covered, fry eggs until whites are set and yolks are runny.
To serve, divide spinach mixture between two plates. Top each with an egg.