precarious panther

This recipe was made for me recently by my good friend Di Mace of Word Swords and in the following week I’ve made it twice as it is very simple and addictive.

On the spectrum of Salads through to Vegetables as preferred accompaniments, I fall quite firmly within the Salad camp. I’ve always been uninspired by vegetables, especially as most of them are simply steamed or roasted and then dumped on the side of a dinner place. Salads however offer an entire new dimension of creativity to cooking, as a side to another dish or (as I’ve come to prefer) as the main affair.

Sadly, most people think of salad as “Iceberg lettuce, a few slices of tomato, and if we’re feeling creative some sliced raw carrot” – which is almost like thinking that eating a bread stick is experiencing French Cuisine. Do yourself a favor and try one of the more creative salads such as this one – you’ll be pleasantly surprised.

Ingredients

Di’s Baby Spinach & Mushroom Salad with Curry Dressing (Serves 2-4)

200g Baby Spinach Leaves 200g Rindless bacon 150g thickly sliced Brown Mushrooms 1 Red (Spanish) Onion 1 Packed Melba Mini Toasts (Or other croutons) 1-4 Poached Eggs (one per person) 1.5 Tsp Curry Powder 3/4 Tsp White Sugar 1 Tbs White Wine Vinegar 100ml Extra Virgin Olive Oil 1 Tsp Crushed Garlic 1.5 Tsp Grated Ginger Salt & Pepper to taste Butter for cooking mushrooms

Directions:

1. 

   Dressing Ingredients in Jar

   In a salad dressing mixer (or a jar with a lid) combine the Curry Powder, White Sugar, White Wine Vinegar, Olive Oil, Garlic, Ginger and some ground salt and cracked pepper and shake well to emulsify.

2. Trim the rindless bacon into small strips and then cook to taste (I prefer chewy, some prefer crunchy). After it has cooked set it aside to dry on some paper towel.
3. Melt approx one Tbs butter into the pan and slightly saute the mushrooms until they have only just changed colour. Don’t overcook them otherwise you’ll lose the firm texture.
4. Thinly slice the red onion and separate the pieces.
5. Mix the baby spinach and red onion in the salad dish.
6. 

   Sauted Brown Mushrooms

   Poach the eggs either properly (in simmering water) or the lazy way with an egg poacher (as I’ve done in these pictures). Properly poached eggs are much better if you have the tenacity!

7. Mix the bacon, mini toasts/croutons, and mushrooms through the leaves and then add the curry dressing
8. Serve the salad topped with one of the freshly poached egg (make sure the yolk is runny as it combines with the dressing!).
9. Enjoy!

Gallery: