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New Spinach Salad

Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups the traditional hard-cooked. A spritz of sherry vinegar completes the transformation.

  • servings: 4
Photography: Raymond Hom

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.

  4. Step 4

    Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.

Source
Martha Stewart Living, May 2011

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