New Spinach Salad
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- Yield Serves 4
Ingredients
For the poached eggs
- 1 tablespoon white vinegar
- 4 large eggs
For the salad
- 3 tablespoons extra-virgin olive oil
- 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick
- 5 ounces baby spinach
- 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick
For the dressing
- 2 tablespoons minced shallot
- 1 tablespoon sherry vinegar
- Coarse salt and freshly ground pepper
Directions
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Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
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Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.
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Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
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Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.
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