Spinach Salad with Fried Egg,Bacon, and Glazed Walnuts
This tender spinach salad recipe is drizzled with a tangy vinaigrette, then topped with a creamy fried egg, crisp bacon and sweet candied walnuts.
Cook Time 10 minutes
Total Time 10 minutes
- 1/2 cup walnut pieces
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- 2 cups torn bread about 3/4-inch pieces from a day-old rustic whole wheat loaf
- 1/4 cup plus 3 tablespoons extra-virgin olive oil divided
- Kosher salt
- 1 small clove garlic pressed or finely minced
- 1-1/2 tablespoons red wine vinegar; more as needed
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 6 slices bacon
- 8 ounces baby spinach about 8 cups, washed well and dried
- Freshly ground black pepper
- 4 large eggs
Heat a dry skillet over medium high heat. Add the walnuts, maple syrup, and salt. Heat, stirring constantly, until maple syrup mixture is caramelized and walnuts are thoroughly coated, about three minutes. Set skillet aside and allow walnuts to cool.
Preheat oven to 350 degrees.
Spread bread on a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with salt to taste. Bake for approximately 8-10 minutes or until the bread is crisp and golden, similar to croutons.
While the bread is baking, whisk together the garlic, vinegar, mustard, and lemon juice in a small bowl. Let the mixture sit for five minutes. In a slow, steady stream, gently whisk in ¼ cup of the olive oil. Season with salt and pepper to taste.
Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Add the bacon and fry until crisp, approximately 7 minutes. Remove bacon and reserve bacon grease.
Crack eggs into the pan, working in batches if needed. Season with salt and pepper to taste. Cook eggs to your preference, either sunny side up or over easy, about 2 minutes total.
To assemble the salad, place spinach and croutons in a large bowl. Add just enough vinaigrette to lightly coat the spinach leaves. Divide the leaves among four serving plates.
Place a fried egg on top of each plate of greens.
Break bacon pieces up into smaller pieces and sprinkle over the egg.
Serve with additional vinaigrette if desired.