The Baby Spinach Salad at Hotstix Pub Recipe

Name: The Baby Spinach Salad at Hotstix Pub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 3 tablespoons apple cider vinegar; 1 tablespoon superfine sugar (caster sugar); 6 tablespoons extra virgin olive oil; 2 tablespoons olive oil (or canola oil); 12 lb bacon (streaky bacon, not lean, chopped into large pieces, 250g); 2 garlic cloves (peeled and chopped); 1 small baguette (or use ordinary bread); 4 eggs (preferably jumbo organic eggs); 14 ounces fine green beans (200g) or 14 ounces any young green beans (200g); 5 ounces blue cheese, crumbled into chunks (your choice, about 140g); 14 ounces Baby Spinach (pillow packs, washed and ready-to-use, 200g); 3 12 ounces grape tomatoes (plum tomatoes, 100g, red-ripe); salt (preferably flaky sea salt like Maldon); black pepper

Servings: persons

1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon superfine sugar (caster sugar)
6 tablespoons extra virgin olive oil
2 tablespoons olive oil (or canola oil)
12 lb bacon (streaky bacon, not lean, chopped into large pieces, 250g)
2 garlic cloves (peeled and chopped)
1 small baguette (or use ordinary bread)
4 eggs (preferably jumbo organic eggs)
14 ounces fine green beans (200g) or 14 ounces any young green beans (200g)
5 ounces blue cheese, crumbled into chunks (your choice, about 140g)
14 ounces Baby Spinach (pillow packs, washed and ready-to-use, 200g)
3 12 ounces grape tomatoes (plum tomatoes, 100g, red-ripe)
salt (preferably flaky sea salt like Maldon)
black pepper

1
Beat the ingredients for the dressing together, adding some coarse black pepper.
2
Beat until it sort of emulsifies.
3
Heat the oil in a roomy skillet over a good heat, and add the bacon.
4
Cut the baguette (nicer than plain bread) into slices, and then into chunks, and add to the pan with the garlic.
5
Stir and let fry.
6
Add more oil if necessary.
7
You want crisp bacon and fried bread -- this might take about 15 minutes.
8
While that is going on, put on the eggs to boil -- about 8 minutes.
9
Cook the beans in a little water until they turn bright green and are still crunchy.
10
Drain and let cold water run over them briefly.
11
Set in a draught to cool along with the eggs.
12
Rinse and dry the tomatoes.
13
If they are large-ish, halve them: if small, keep whole.
14
To serve: You need a large bowl.
15
Put in the baby spinach.
16
Add everything except the eggs, and with clean hands, lightly mix.
17
Divide the salad between 4 plates.
18
Peel and halve the eggs and put two halves on each salad heap.
19
Drizzle over the dressing (beat first if it separated).
20
Season lightly with sea salt flakes and some black pepper.
21
Serve with extra bread rolls and cold white wine.

8074

kcal

Calories

623

Fat

Carbs

534

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 3 tablespoons apple cider vinegar, 1 tablespoon superfine sugar (caster sugar), 6 tablespoons extra virgin olive oil, and more.

Yes, The Baby Spinach Salad at Hotstix Pub 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.

The Baby Spinach Salad at Hotstix Pub

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