Bistro Salad with Young Spinach

• olive oil↗3 ст. л. tbsp
• garlic clove↗1

  peeled, left whole

• smoked bacon (strips)↗8

  cut into large pieces

• small baguette1

  bouchon (≈125 g), cut into bite‑size pieces

• eggs↗4
• packet of thin French beans200g g

  trimmed

• soft blue cheese↗140g g

  coarsely crumbled

• packet of young spinach200g g

  wash if needed

• Dijon mustard↗2 ч. л. tsp
• red wine vinegar↗2 ст. л. tbsp
• extra‑virgin olive oil↗6 ст. л. tbsp

Step-by-step instructions

1. 1

   For the dressing, whisk together Dijon mustard, red wine vinegar, a pinch of salt and black pepper, add 1 tbsp water, then gradually drizzle in 6 tbsp extra‑virgin olive oil while constantly stirring. Set the dressing aside.

2. 2

   In a large skillet heat 3 tbsp olive oil over medium heat, add the peeled garlic clove and the strips of smoked bacon. Fry, stirring, until the bacon is golden‑crisp and the garlic releases its aroma.

3. 3

   Add the cubed baguette, toss to coat it with the bacon juices, and sauté for another 5‑7 minutes until the croutons are browned. Add a little more oil if needed. Then remove the garlic (optional) and keep the pan on the heat.

4. 4

   Place 4 eggs into boiling salted water and cook for 7.5 minutes. Transfer them to cold water, peel, and set aside.

5. 5

   In the same salted water, blanch the French beans for 5 minutes until they remain bright green and slightly crisp. Drain, rinse with ice water, drain again and set aside.

6. 6

   In a large bowl combine the spinach, beans, croutons, bacon and coarsely crumbled blue cheese. Drizzle with the prepared dressing and gently toss by hand.

7. 7

   Plate the salad on a large dish, halve the cooled eggs and distribute them over the salad. Season with sea salt and freshly ground black pepper to taste.