Salad of Baby Spinach, Crispy Bacon and Cheese Crou

Name: Salad of Baby Spinach, Crispy Bacon and Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 loaf crusty sourdough bread (14.5-ounce); 2 ounces butter; 1 ounce sharp cheddar cheese or 1 dry monterey jack cheese, finely shredded; 3 tablespoons red wine vinegar; 6 tablespoons grapeseed oil; 2 12 g roughly chopped fresh flat leaf parsley; salt & freshly ground black pepper; 8 cups fresh Baby Spinach, washed and stems removed; 8 slices bacon; 12 cherry tomatoes, halve

Servings: persons

1
To prepare the cheese croutons: Preheat the oven to 400F/205C Using a serrated bread knife, remove the crusts from the sourdough bread then tear or cut the bread into 1-inch/2.5-cm pieces.
2
Place the bread pieces on a baking sheet.
3
Toast the bread in the oven for 8 minutes or until it is dry and crisp, stirring the bread pieces halfway through baking to ensure they cook evenly.
4
Melt the butter in a heavy based large saute pan over a medium heat.
5
Add the croutons and toss to coat with the butter.
6
Arrange the butter-coated croutons closely together but in a single layer on the same baking sheet.
7
Sprinkle the cheese generously over the croutons and return to the oven for about 5 minutes or until the cheese has melted and the croutons are golden.
8
Remove the croutons from the oven and set aside until cool.
9
To prepare the vinaigrette dressing: Place the vinegar in a medium sized bowl.
10
Slowly add the oil whilst constantly whisking to blend.
11
Whisk in the parsley.
12
Season the vinaigrette to taste with salt and pepper.
13
To prepare the crispy bacon and serve the salad:.
14
Preheat a grill pan or griddle over moderate heat and grill the bacon about 3 to 5 minutes on each side or until nice and crisp.
15
Transfer the bacon to paper towels.
16
Meanwhile, toss the baby spinach leaves in a large bowl with enough vinaigrette to coat.
17
Season the salad to taste with salt and pepper.
18
Divide the salad among 4 serving plates.
19
Place the bacon over the salads.
20
Garnish the salads with the cherry tomatoes and croutons, and serve.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 loaf crusty sourdough bread (14.5-ounce), 2 ounces butter, 1 ounce sharp cheddar cheese or 1 dry monterey jack cheese, finely shredded, 3 tablespoons red wine vinegar, and more.

Yes, Salad of Baby Spinach, Crispy Bacon and Cheese Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad of Baby Spinach, Crispy Bacon and Cheese Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions