California spinach salad
6 servings
20 minutes
California spinach salad is a vibrant and rich dish that embodies the spirit of California cuisine, known for its freshness and lightness. Crispy young spinach leaves create a tender base, while crispy bacon adds an appetizing texture and depth of flavor. Boiled eggs add softness, and mushrooms provide a subtle earthy note. The dressing, made with grape oil, wine vinegar, lemon juice, and spices, harmonizes the taste with a slight tanginess and spiciness. This salad is perfect as a light lunch or dinner; it refreshes and satisfies at the same time.
1
Boil the eggs hard. Cut into wedges or slices as desired.
- Chicken egg: 2 pieces
2
Slice the bacon into thin strips and fry until crispy. Transfer to a paper towel to drain the fat.
- Smoked bacon: 150 g
3
Mix oil, vinegar, lemon juice, soy sauce, sugar, salt, pepper, garlic powder, curry powder, and dry mustard in a glass jar (container or shaker). Close the lid and shake vigorously. Chill in the refrigerator.
- Grapeseed oil: 0.5 glass
- Red wine vinegar: 45 ml
- Freshly squeezed lemon juice: 2 teaspoons
- Soy sauce: 2 teaspoons
- Sugar: 1 teaspoon
- Mustard powder: 1 teaspoon
- Yellow curry powder: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Garlic powder: pinch
4
Wash the spinach leaves (better to use young leaves), let the water drain, and transfer to a salad bowl.
- Spinach: 250 g
5
Clean the mushrooms from the skin and slice them thinly (optional).
- Button mushrooms: 4 pieces
6
Before serving, dress with chilled sauce and gently mix. Garnish with fried bacon, egg, and mushrooms (optional).
- Smoked bacon: 150 g
- Chicken egg: 2 pieces
- Button mushrooms: 4 pieces
