Hi Everybody! So, it is snowing here in the Northeast (surprise! No, not really) and for some reason snow makes me think of bacon - OK, maybe everything makes me think of bacon : ). But seriously, I was pondering some yummy stuff to do with bacon and I stumbled upon an amazing warm salad recipe. It is ridiculously simple and crazy delicious. The kids in my house will even eat it! The husband inhales it as soon as it is done. The main players are… you guessed it! Bacon!!! And potatoes, baby spinach, onions (usually red, but scallions could work too) some slivered or chopped almonds and the dressing, oh god, the dressing *insert Homer Simpson drool noise here*. The recipe is lightly adapted from yet another amazing food blog, In the Kitchen with Stefano Faita. I have made some changes; I personally think the addition of onions makes the salad pop. Try this one for your next get together, it is sooo easy, and can be made ahead of time, although it’s called a “warm” salad, I know it is just as yummy when it is cold.
Recipe adapted from: In the Kitchen with Stefano Faita
- 12 new red potatoes (the new part is important, they have a different flavor than their older counterparts)
- 4 slices bacon cut into lardons (which is little pieces)
- ¼ cup of almonds (slivered or chopped whichever you prefer)
- Half of a red onion (sliced very thinly) or two scallions
- A bag of baby spinach
- ¼ cup of good olive oil
- 2 tbs of mayo
- 2 tbs of balsamic vinegar
- 1 tsp sambal oleck
How To Put It Together:
- Begin by prepping the potatoes. Just take out the eyes, don’t peel them, the skins are lovely and tender on new potatoes and it offers great texture.
- After the eyes have been removed, put the potatoes in the pot you will boil them in, and fill it just covering the potatoes with cold water, put it on yer stove and get it boiling!
- Start your bacon. I make sure my bacon is super cold, so that I can get a nice lardon or bite-sized piece. Cut up all your bacon and fry away.
- After the potatoes are done, drain them, and let them cool enough to handle. After they have cooled, cut them in halves or quarters.
- Start your dressing; in a bowl combine ¼ cup olive oil, 2 Tbsp mayo, and 2 Tbsp of balsamic vinegar, and the tsp of sambal oleck (if you want it hot) whisk until combined. It should be a pretty light brown and look velvety. Season with salt and pepper to taste. Pour the dressing into the bottom of the bowl you will be making your salad in.
- Make sure you’ve sliced your onions nice and thin, and if onion flavor bugs you, just soak your thinly sliced red onions in some cold water, it’ll help with that strong flavor.
- Add all of your ingredients to your bowl: baby spinach, onions, bacon, sliver or chopped almonds and your halved or quartered potatoes and toss with your beautiful dressing. Toss, either with clean hands, or if you are brave with that cool flippy move that chefs do : )
Eat! Enjoy! And soak up the praise,