RACHAEL RAY BOILED EGGS RECIPES

Name: Warm Spinach Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 slices thick-cut bacon or 4 slices pancetta, chopped; 3 shallots, thinly sliced; 2 cloves garlic, chopped; 3 tablespoons sherry vinegar; 2 pounds triple washed spinach, stems removed; Salt and freshly ground black pepper; Freshly grated nutmeg, to taste; 4 hard-boiled eggs, quartered lengthwise; Parmigiano-Reggiano, for topping

WARM SPINACH SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Warm Spinach Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM SPINACH SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Warm Spinach Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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