Chef Chris Prosperi shares his favorite recipe for a spinach and egg salad.
Ingredients for the salad:
- 8 ounce bag of spinach, washed and de-steamed
- 12 ounce bag of bean sprouts
- 4 plum tomatoes, chopped
- 8 strips bacon, chopped and cooked crispy
- 8 eggs
Ingredients for the vinaigrette:
- 1 tablespoon Dijon mustard
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon maple syrup
To make vinaigrette:
Place all ingredients in a plastic 1/2 pint deli container and firmly snap on the lid. Shake well.
To make salad:
In a large mixing bowl toss together the spinach, bean sprouts, chopped tomato, and cooked bacon and set aside.
Place eggs in a medium sized sauce pan and cover with cold water. Bring water to a simmer on high heat. Set timer for 2-5 minutes depending on the desired doneness of the egg. (We did soft boiled for 2 minutes.) Lower heat to simmer gently.
Now toss the salad with the prepared vinaigrette and divide into 4 large entrée plates. Drain eggs and peel carefully under cold running water.
Carefully cut eggs in half and place on top of the individual tossed salad.
October 25, 2020 at 12:51AM
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Spinach and Egg Salad - NBC Connecticut
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