Saturday, December 29, 2012
Warm Spinach Salad with Fried Egg and Potatoes
4 tbsp olive oil
1 lb. frozen potato cubes
Coarse salt and pepper
2 tbsp red-wine vinegar
1 tbsp dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 lbs.)
2 oz. parmesan
4 large eggs
1. In a large nonstick skillet, heat 2 tbsp oil over medium. Add potatoes; season with salt and pepper. Cook until potatoes are tender and browned 12-14 minutes.
2. Meanwhile, in a large bowl, combine remaining 2 tbsp oil with vinegar, mustard and shallot; season with salt and pepper and whisk to combine. Add spinach and parmesan (do not toss); set aside.
3. When potatoes are done cooking, immediately transfer to bowl with spinach and dressing. Toss salad until spinach is slightly wilted and dived among 4 plates.
4. Heat skillet over medium and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg and serve immediately.