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Warm spinach salad

Before Terry, I had an unbreakable rule about cooking with wine vinegar. Prefer lemon. Then a former colleague from the London Independent, a crime correspondent named Terry Kirby, set two tightly sealed jam jars on my desk. One contained a ... Read more

Active work time: 10 minutes | Total preparation time: 30 minutes | Serves 2
  • 4 small boiling potatoes
  • 2 to 3 tablespoons olive oil
  • 2 slices bacon, cut into small strips
  • 2 small shallots, finely chopped
  • 2 to 3 sage leaves
  • 1 (6-ounce) bag spinach
  • 1 to 2 tablespoons red wine vinegar
  • Salt, pepper

Step 1Boil the potatoes over medium heat until tender, 15 to 20 minutes. Cool, then slice about 1/4-inch thick, not too thin.

Step 2Heat a wok or deep frying pan over medium-high heat and fry the potatoes in the oil until golden, stirring often, about 10 minutes. Add the bacon and fry 3 to 4 minutes. Add the shallots and cook 1 minute. Add the sage, then spinach, and toss together. Remove from the heat. Add the vinegar and salt and pepper to taste, and serve before the spinach completely wilts. Eat immediately.

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