By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- 5(367)
- Notes
- Read community notes
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Featured in: A Warm Spinach Salad, Wearing Pancetta and Egg
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Ingredients
Yield:4 servings
- 1small shallot, peeled and thinly sliced
- 1 to 2garlic cloves, peeled and finely grated (or minced)
- 1½tablespoons cider vinegar
- ¼teaspoon fine sea salt, more as needed
- ¼teaspoon black pepper
- ⅓cup plus ½ tablespoon olive oil, more as needed
- 3ounces pancetta, diced
- 2scallions, thinly sliced, white and light green parts only
- 4eggs
- 12cups spinach, preferably mature spinach rather than baby, or use kale
- ½cup chopped fresh dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
354 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in ⅓ cup olive oil and set aside.
Step
2
Heat a large skillet over medium heat, then add ½ tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
Step
3
Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
Step
4
Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Ratings
5
out of 5
367
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Cooking Notes
Cameron
Thanks for this inspiration! I was resigned to *just one more night* of leftovers - - until I spotted this. Didn't realize how much we were all craving a bright, umami-rich green salad.
Only change was all shallot for the shallot/garlic mix. (Got to go with what's at hand!) And my husband/sommelier adds the strong recommendation for a lovely sancerre to accompany the cooking and the eating.
India
Several years ago at a Paris museum, the Musee Jacquemart-Andre, we had a similar salad for lunch but it included warm lentils and the egg was poached. It was the best winter salad I've ever tasted!
Lucas Eller
It's a delicious salad which I have for breakfast more than once a week. I like to use sauteed onions instead of shallots when I make it for dinner. Today I made it for breakfast and tonight I'm making it for dinner–I'm on a diet and this salad is perfect to help me lose the 5 pounds I'm overweight this week.
For some reason, sometimes I vary the kind of vinegar: I think tonight I'm going to use red wine vinegar.
Lynne
This was a really good dinner salad, but the recipe way
more complicated than it
needed to be. My (English) mother used to make an incredibly simple "Spinach with poached eggs" for a quick supper: crisp fry some bacon, VERY lightly stir fry the spinanch in a
little of the bacon grease, put a poached egg or two on top and sprinkle with the crumbled bacon and a grimding of pepper. Quick and easier than this. Just as good.
Suzsuz
I throughly enjoyed this salad. It did have just the right notes of pork, brisk dressing and herb flavors from the spinach. Instead of frying the eggs in the pork fat, I decided to brush the fat over artisan polenta sourdough bread slices before grilling them. The bread made a delicious platform for adding bits of salad and egg on top.
Ms Nina G
Very strong flavored.
Bekah Koller
I served this in small portions as part of a 9-course meal. So delicious. One guest ate 3 helpings, he may have regretted that by the time the 9th course came.
B
Will make again. I made w mushrooms instead of eggs, as an appetiser. Delicious. Might try a touch of mustard on dressing next time.
chuzhenzhen
Made this vegetarian by subbing in crispy sautéed mushrooms. Dressing is perfect, but let it sit a little while to mellow the shallots.
greta # 3
Add some dijon mustard
celia
I added fresh peach, avocado, crisp radish slices and blue cheese as well as a little lemon zest and lemon juice. Crisp apple slices would also be delightful.
EllBar
I make this salad at least once a week for my daily of four. I add mushrooms after the pancetta or smoked bacon renders and avocado on top with the egg. It’s the best spinach salad I’ve ever had and I’ve had many!Thank you NYT!
Steve
Used prosciutto in place of pancetta. Very good salad.
David
I'd recommend lightly wilting the spinach. Dish was a huge hit as part of a pre-Christmas brunch. I used lardons rather than pancetta for a more smoky flavor, the result was great. Definitely don't use bacon; dish needs the heft and chewiness of a lardon or thick cut piece of pancetta.
Sarah Sheppard
Hi- if I were to serve this at dinner, can anyone recommend any good accompaniments please? Chicken or pork perhaps?
phaino
BREAKFAST SALAD is one of my all time favourite salads!
Robert
Has anyone tried adding the spinach with the scallions or eggs to make it more of a winter brunch?
Therese
This is wonderful. Didn’t change a thing. What a delicious breakfast
Sarah
Delightful way to start my day! I used uncured bacon, as it was what I had on-hand, and two soft boiled eggs. The drippy yolks blended beautifully with the dressing and slightly wilted the spinach. I plan to have it again today!
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