Spinach, mushroom, bacon, caramelized onion, blue cheese and hard-boiled egg salad
4 servings
30 minutes
This salad is a true celebration of flavor, combining the richness of caramelized onions, the tenderness of boiled eggs, the smoky aroma of crispy bacon, the depth of blue cheese, and the freshness of spinach. European chefs appreciate such combinations for their balance and contrast of textures. Its roots lie in French culinary traditions where caramelized onions and mustard dressings serve as a hallmark. The light acidity of wine vinegar enhances the flavors of the ingredients while mushrooms add an earthy note. This salad is perfect as a standalone dish for a light dinner or as an exquisite appetizer for a festive table.
1
Boil the eggs hard. Drain and place under cold water. Peel and slice into rounds.
- Chicken egg: 2 pieces
2
Meanwhile, in a well-heated pan, fry the thinly sliced bacon until golden brown. Transfer to a plate, reserving 2 tablespoons of fat.
- Bacon: 4 pieces
3
In the remaining fat, fry the sliced onions until caramelized. Transfer to a plate.
- Red onion: 240 g
4
In the same pan, sauté the thinly sliced mushrooms until soft and starting to caramelize. Transfer to a plate.
- Fresh mushrooms: 120 g
5
Pour vinegar into the pan and let it evaporate a bit. Then add the remaining 2 tablespoons of fat, sugar, and mustard. Season with salt and pepper and remove from heat.
- Red wine vinegar: 3 tablespoons
- Sugar: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
6
Place spinach on plates, top with mushrooms, onions, bacon, and eggs. Drizzle with dressing and sprinkle with crumbled cheese.
- Fresh spinach leaves: 120 g
- Bacon: 4 pieces
- Chicken egg: 2 pieces
- Fresh mushrooms: 120 g
- Red onion: 240 g
- Blue cheese: 50 g
