Salad of spinach with garlic toast.

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INGREDIENTS
Eggs — 4 pcs.
celery seed
Garlic — 2 cloves
olive oil
Large pieces of white bread — 4 pcs.
thin slices of bacon — 250 g
fresh spinach leaves — 400 g

For the filling:

brown sugar — 1 tbsp. l.
celery seeds — 1 tsp..
white wine vinegar — 1/4 cup
salt, freshly ground black pepper
olive oil
medium white onion — 1 pc.

COOKING METHOD
Prepare the filling: chop the onion very finely and put into a blender with the remaining ingredients, except the oil. Beat the mixture until smooth and without turning off the engine, pour a thin stream of olive oil (about 1/2 cup). The finished dressing to shift into a container and refrigerate.

The eggs are put in a saucepan, pour hot water, bring to a boil. Then turn off the heat immediately, leaving the eggs in hot water for 12 minutes. After eggs are cleaned and cut into halves or quarters.

Bacon in a wide frying pan fry on both sides until the crunch, ready to pass the slices on a paper towel, then crumble.

Prepare toasted garlic finely chopped, in a pan warm 3-4 tablespoons. l. oil with garlic, put slices of bread and fry them on both sides until golden brown. Finished toasts to put on paper towels, then cut diagonally in half.

Wash the spinach leaves, dry, remove stems and mix with a small amount of filling.

Assemble the salad: put the spinach in the dish, put the eggs and fried bacon. Sprinkle lettuce seeds celery. Serve with toast and remaining dressing.

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