with Warm Shallot Vinaigrette and Mushrooms
Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette. You'll want to coat every bite of salad in its sweet-savoury-tangy flavour. Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Allergens
Utensils
Tags
Bacon Strips
100 g
Maple Syrup
2 tbsp
Garlic, cloves
1 unit(s)
Whole Grain Mustard
1 tbsp
White Wine Vinegar
1 tbsp
Shallot
1 unit(s)
Mushrooms
113 g
Baby Spinach
113 g
Cheddar Cheese, shredded
0.25 cup
Hard Boiled Egg
2 unit(s)
Red Potato
250 g
BBQ Seasoning
1 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
1 tbsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt, pepper and half the BBQ Seasoning (use all for 4 ppl), then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
- Arrange bacon strips in a single layer on an unlined baking sheet.
- Roast in the top of the oven, flipping halfway through, until golden-brown and cooked through, 12-14 min.**
- Using tongs, transfer bacon to a paper towel-lined plate.
- Carefully transfer all but 1/2 tbsp (1 tbsp) bacon fat to a small heat-proof bowl. Reserve remaining fat on the baking sheet.
- Quarter mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut half the shallot (use all for 4 ppl) into 1/4-inch pieces.
- Peel eggs.
- Whisk together mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) reserved bacon fat from the small bowl, then mushrooms.
- Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min.
- Add half the garlic, then season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec.
- Transfer mushrooms to a plate.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (1 1/2 tbsp) reserved bacon fat from the baking sheet, then shallots. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Season with salt and pepper, to taste, then whisk to combine.
- Quarter eggs lengthwise, then season with a pinch of salt and pepper, to taste.
- Chop bacon into 1/2-inch pieces.
- Add mushrooms, spinach, potatoes and half the bacon to the bowl with warm vinaigrette, then toss to combine.
- Divide salad between plates.
- Sprinkle cheese and remaining bacon over top.
- Top with eggs.
630
kcal
Calories
39
g
Fat
13
g
Saturated Fat
50
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
23
g
Protein
255
mg
Cholesterol
1230
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
5
mg
Iron
with Warm Shallot Vinaigrette and Mushrooms
with Warm Shallot Vinaigrette and Mushrooms
