Ingredient:
500 g baby spinach leaves, all stalks removed
3 large slices of thick-cut white bread, crusts removed
4 tbsp sunflower oil
1 garlic clove, crushed
12 streaky bacon rashers, rinds removed, cut into strips
4-5 tbsp vinaigrette or blue cheese dressing
Salt and black pepper
Method:
Tear the spinach leaves into large pieces and put them into a salad bowl.
Make the croutons: cut the bread into small cubes. Heat the sunflower oil in a frying pan, add the garlic, and cook for 1 minute.
Add the bread cubes and cook, stirring, for 1-2 minutes until golden and crisp. Lift out the croutons and drain on paper towels.
Add the bacon to the pan and fry for 5 minutes or until crisp. Lift out and drain on paper towels.
Sprinkle the bacon over the spinach. Spoon the dressing over the salad, season with salt and pepper, and toss gently. Scatter the croutons over the salad, and serve at once.
500 g baby spinach leaves, all stalks removed
3 large slices of thick-cut white bread, crusts removed
4 tbsp sunflower oil
1 garlic clove, crushed
12 streaky bacon rashers, rinds removed, cut into strips
4-5 tbsp vinaigrette or blue cheese dressing
Salt and black pepper
Method:
Tear the spinach leaves into large pieces and put them into a salad bowl.
Make the croutons: cut the bread into small cubes. Heat the sunflower oil in a frying pan, add the garlic, and cook for 1 minute.
Add the bread cubes and cook, stirring, for 1-2 minutes until golden and crisp. Lift out the croutons and drain on paper towels.
Add the bacon to the pan and fry for 5 minutes or until crisp. Lift out and drain on paper towels.
Sprinkle the bacon over the spinach. Spoon the dressing over the salad, season with salt and pepper, and toss gently. Scatter the croutons over the salad, and serve at once.
