Spinach and Pancetta Salad
prep time
10-15 minutescook time
5 minutesIngredients
16 ounces fresh baby spinach, stems removed
2 hardboiled eggs, peeled and chopped
2 tablespoons olive oil
6 ounces pancetta, 1/4 inch dice
1/4 cup balsamic vinegar
Freshly ground black pepper & salt to taste
Cooking Instructions
- Rinse spinach to remove any soil and dry by placing in a salad spinner or roll in a clean towel, then place in a large bowl, along
with chopped hardboiled eggs. - Heat the olive oil in a medium saute pan over medium-high heat until hot.
- Add the pancetta and cook, stirring until fat is mostly rendered and it begins browning, 2 to 3 minutes.
- Stir and continue cooking until nicely browned on all sides and is cooked through.
- With a slotted spoon, remove pancetta from the pan and toss with the spinach and eggs.
- To the rendered fat in the pan, add the vinegar (and a little water if the mixture is too thick). Bring to a boil and whisk to combine.
- Add salt and pepper to taste and then pour the warm dressing over the spinach, eggs, and pancetta. Gently toss to distribute dressing.
- Serve immediately.