Spinach Salad
Martha and Sara Gore, host of online video site LX.TV, make a warm spinach salad with fried egg and potatoes.
Warm Spinach Salad with Fried Egg and Potatoes
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Spinach Salad
Martha and Sara Gore, host of online video site LX.TV, make a warm spinach salad...
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Everyday Food, December Winter 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 4 tablespoons olive oil
- 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
- Coarse salt and ground pepper
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
- 2 ounces Parmesan, shaved with a vegetable peeler
- 4 large eggs
Directions
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In a large nonstick skillet, heat 2 tablespoons
oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes. -
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
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When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
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Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
This is one of my favorite breakfast meals. I've made it for a large group on Christmas and it works great for that as long as you have a big electric, flat grill so you can fry several eggs at once. The sauce is amazing and how all the flavors come together and wilt the spinach just perfectly.
I have made and enjoyed this recipe as written, but tonight I tried a variation that was equally successful. A member of our household is on a no-carb diet, so I substituted zucchini for the potatoes. Everyone agreed it was just a delicious as the original recipe, so I pass along the suggestion.
This salad is delicious! Wow! Just made it tonight for the first time, and was extremely happy. The blend of parmesan, shallot and vinegar was money! It is also very quick. I HIGHLY recommend this one!
i have made this several times it is great! I add just a pinch of sugar to the dressing.
This is not terribly complex to whip up
I concur with "yummmmmm"
I have already made this 5 times! IT'S AWESOME! yummmmmm
I've already made this 5 times! I LOVE IT! awesome!!!
This sounds so good. I'm going to make it today.
This sounds so good. I'm going to make it today.
I love this recipe!!! It is a comfort food for me. My one change is to use a sweet potato.
I didn't have red wine vinegar, so I used balsamic, and it was deeeelicious!!
My whole household ended up trying this and they all wanted the recipe too! Delicious - and I'm a picky eater! And I didn't have red wine vinegar, but we took some interesting red wine (new) and mixed to some apple cider vinegar. Worked great!
i made this for dinner last night and it was delicious! i used items I had in the fridge only. i had only yellow mustard instead of brown but added a bit of horseradish to kick it up. I also added bacon since I had 2 slices left in the fridge. I also used and onion instead of a shallot. My husband was so surprised how delicious it was for a dinner entree!
Delicious! Loved it.
loved it !
Must confess I am a Martha addict, but this recipe just got the gag reflexes going. Bleah!
Very tasty! You can easily get the dressing made, drinks poured, and the table set while the potatoes are cooking.