Chef Amy Nadeau’s Spinach, Strawberry and Poached Egg SaladJul 01, 2017 10:26AM ● By Amy Nadeau
Summer is here! The sunshine, the warmth and the long days are what we all dream of through the cold Minnesota winters. For me as a chef, the abundance of delicious seasonal produce is the best part of summer. The farmers’ markets are brimming with fresh greens and berries bursting with flavor. We all know that fresh fruits and vegetables are the basis of a healthful diet, and at this time of year it’s easy to include them in delicious recipes like this one.
3 slices pastured bacon
1 small shallot , thinly sliced
1 small clove garlic, crushed
2 tsp + a splash raw apple cider vinegar
¼ cup sliced strawberries
1 ½ cups fresh spinach (if not baby spinach, tear into bite-size pieces)
1 pastured egg
Salt and pepper to taste
Cut bacon into little strips crosswise (think bacon bits). Cook in a frying pan until crispy. Remove bacon from the pan and pour off and reserve all but a teaspoon of the fat.
Sauté the shallot and garlic in the teaspoon of bacon fat until soft.
To make the dressing, combine the reserved two tablespoons of fat with sautéed shallot and garlic, two teaspoons of raw apple cider vinegar and a pinch of salt and pepper, whisking until well combined.
Bring a small pot of water to a simmer and add a splash of vinegar. Don’t let the water boil—keep it at a gentle simmer. Break the egg into a dish and gently slide it off into the water. Poach for about 3 minutes till the white is cooked and the yolk is soft. Remove with a slotted spoon and drain on a double layer of paper towel (in the spoon) to blot excess water.
To assemble, toss the fresh spinach with the dressing, bacon, strawberries and a sprinkle of salt and pepper. Place the hot poached egg on top.
Chef Amy Nadeau, owner of Amy Nadeau Food and Nutrition, is a chef, caterer and nutritional therapist. She offers classes as well as one-on-one support for those wanting to improve their health through nutrition. She's also a personal chef and has been working in the food industry for more than 37 years.