Warm Spinach Salad

Serve with Creamy Mushroom Spaghetti.


  • 3 tablespoons extra virgin olive oil (EVOO)
  • 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


Heat the EVOO in large skillet over medium-high heat. Once hot, add the bacon to skillet and brown; reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3-4 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 the spinach on a serving dish and top with the quartered eggs, shavings of cheese and reserved bacon bits.

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