Categories: Salad

Ingredients

• Italian Salad Dressing:
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, very finely chopped
• 1 teaspoon dried basil, crumbled
• 1/4 teaspoon red pepper flakes
• dried oregano, crushed (a pinch)
• coarse salt
• fresh ground black pepper
• Salad
• 6 slices thick cut bacon, cut into lardons
• 1/2 red onion, thinly sliced
• 1 lb fresh spinach, coarse stems removed
• 12 large white button mushrooms, sliced
• 2 -3 hard-boiled eggs, peeled and quartered
• coarse salt
• fresh ground black pepper

Directions

1. Make the dressing: combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar; shake to blend.

2. Season with salt and pepper to taste.

3. Make the salad: line a plate with paper towels; heat a large skillet over moderate heat.

4. Add in the bacon; cook until crisp and brown, 5-7 minutes.

5. Using slotted spoon, transfer bacon to plate; set aside.

6. Drain off all but 1 tablespoon of fat from skillet.

7. Add in red onion; cook until tender, about 2 minutes; set aside.

8. To assemble the salad, place the spinach in a large bowl; add the reserved bacon and onion, mushrooms, and eggs.

9. Drizzle over a little of the salad dressing; toss to coat, adding more if needed.

10. Taste and adjust seasoning with salt and pepper; serve immediately.

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