Equipment
* optional
Ingredients
Salad Base
- 150 g baby spinach, washed and dried thoroughly
- 2 scallions, thinly sliced
Proteins
- 100 g pancetta, diced
- 2 eggs, room temperature
Warm Vinaigrette
- 15 ml olive oil
- 15 ml red wine vinegar
- 5 g dijon mustard
- 1 shallot, finely minced
- 1 garlic, minced
- 1 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the diced pancetta in a cold large skillet, then set the heat to medium. Cook slowly to allow the fat to render, stirring occasionally, until the meat is completely crispy.
Use a slotted spoon to transfer the crispy pancetta to a small bowl lined with a paper towel. Carefully pour off all but 15ml of the rendered pancetta fat from the skillet. If the pancetta did not yield enough fat, make up the difference with olive oil.
Return the skillet to low heat. Add the minced shallot and garlic to the warm fat. Sauté briefly until fragrant and softened, ensuring the garlic does not brown or become bitter.
Remove the skillet from the heat entirely. Add the olive oil, red wine vinegar, dijon mustard, kosher salt, and black pepper. Whisk vigorously in the warm pan, scraping up any browned bits from the bottom to create an emulsified vinaigrette.
In a separate non-stick frying pan over medium heat, fry the eggs in a small amount of oil. Cook until the whites are fully set. For food safety, the egg yolks should reach an internal temperature of 71 degrees Celsius or 160 degrees Fahrenheit, though many prefer them runny.
Place the baby spinach into a large mixing bowl. Pour the warm vinaigrette over the greens and toss gently. The residual heat will slightly wilt the spinach without turning it mushy.
Divide the dressed spinach between two plates. Top each portion with the crispy pancetta, a fried egg, and the thinly sliced scallions. Serve immediately while the egg and dressing are still warm.
Chef's Notes
- Starting pancetta in a cold pan allows the fat to render slowly and evenly, ensuring maximum crispness without burning the meat.
- The residual heat of the dressing slightly wilts the spinach, releasing its deep earthy flavor while taming any raw bitterness.
- Always crack your eggs into a small ramekin or cup before adding them to the hot pan to ensure an intact yolk and prevent shell fragments in your dish.
- If your pancetta is extremely salty, hold back on adding the kosher salt to the vinaigrette until after you have tasted the finished dressing.
Storage
Refrigerator: 3 days — Store the vinaigrette and pancetta separately in airtight containers. Do not store the assembled or dressed salad.
Reheating: Reheat the pancetta briefly in a dry skillet. Warm the dressing slightly before using. Fry fresh eggs for leftover components.
