I like my salads to have a bit of something about them, y’know?! A sad looking cucumber and iceberg lettuce is just not going to cut it. And for many years I was followed the Bart Simpson philosophy of ‘you don’t make friends with salad…’ However, being a grown-up now (kinda) I have found that salad can be rather satisfying if you give it a big of love. So today, may I present to you, my Warm Winter Salad. It’s a big plate/bowl of deliciousness which is big on flavour and with enough variety to keep it both interesting and nutritional. And before you say anything, yes bacon is one of your five-a-day. My Dad said so.
I just love the colours in this salad. The deep purple of the cabbage contrasting with the vibrant green of the spinach. I’m sure I read somewhere that the more vivid the colour of food (natural, of course) the more nutritional it is. I’m not sure how true that is but right now I’m choosing to feel rather smug about my Warm Winter Salad. It’s a thing of beauty, it tastes mighty fine and it ups my vitamin intake.
Warm Winter Salad (serves 2)
1/2 small Red Cabbage, finely sliced/shredded
1 handfuls Spinach, roughly torn
1/2 tbsp Olive Oil
1/2 Red Onion, finely sliced
Pinch of Sea Salt
8 rashers Smoked Streaky Bacon
Begin with lightly frying the bacon in a large frying pan until crispy. Remove and rest on a plate covered with kitchen paper. When cooled, crumble up into bite-size pieces.
Pop the eggs into a small pan and cover with fresh water and pinch of salt. Bring to the boil and time for 7 minutes.
Meanwhile, heat the olive oil in the large frying pan and add the red onion. Cook over a medium heat, stirring often.
Once the eggs are done, drain the water away and rinse under cold water. Allow to stand in cold water for a minute or so.
Next, add the red cabbage to the frying pan and allow to sauté for a few minutes or until the cabbage is starting to soften.
Remove the eggs from the cold water and peel. Slice lengthways.
Pop a large handful of fresh spinach onto your serving plate then tip half the cabbage and onion mixture on top. Toss together with the spinach.
Scatter half the sliced eggs and the crumbled bacon over the salad. Season with freshly ground black pepper.