Spinach Salad With Pancetta and Fried Eggs
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small shallot, peeled and thinly sliced
- 1 to 2garlic cloves, peeled and finely grated (or minced)
- 1½tablespoons cider vinegar
- ¼teaspoon fine sea salt, more as needed
- ¼teaspoon black pepper
- ⅓cup plus ½ tablespoon olive oil, more as needed
- 3ounces pancetta, diced
- 2scallions, thinly sliced, white and light green parts only
- 4eggs
- 12cups spinach, preferably mature spinach rather than baby, or use kale
- ½cup chopped fresh dill
Nutritional analysis per serving (4 servings)
354 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in ⅓ cup olive oil and set aside.
- Step 2
Heat a large skillet over medium heat, then add ½ tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Step 3
Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Step 4
Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Private Notes
Comments
Thanks for this inspiration! I was resigned to *just one more night* of leftovers - - until I spotted this. Didn't realize how much we were all craving a bright, umami-rich green salad.
Only change was all shallot for the shallot/garlic mix. (Got to go with what's at hand!) And my husband/sommelier adds the strong recommendation for a lovely sancerre to accompany the cooking and the eating.
Several years ago at a Paris museum, the Musee Jacquemart-Andre, we had a similar salad for lunch but it included warm lentils and the egg was poached. It was the best winter salad I've ever tasted!
It's a delicious salad which I have for breakfast more than once a week. I like to use sauteed onions instead of shallots when I make it for dinner. Today I made it for breakfast and tonight I'm making it for dinner–I'm on a diet and this salad is perfect to help me lose the 5 pounds I'm overweight this week.
For some reason, sometimes I vary the kind of vinegar: I think tonight I'm going to use red wine vinegar.
I was very excited about this. However, I was slightly disappointed. Perhaps, in my quest to find "mature" spinach, I found something a little too mature. The mineral flavor of the greens overpowered the rest of the salad. Next time, I may take my chances with younger spinach. A very tasty dish that I will try again.
I throughly enjoyed this salad. It did have just the right notes of pork, brisk dressing and herb flavors from the spinach. Instead of frying the eggs in the pork fat, I decided to brush the fat over artisan polenta sourdough bread slices before grilling them. The bread made a delicious platform for adding bits of salad and egg on top.
Very strong flavored.
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