Servings:
Serves 2-3 Servings
Ingredients
- 1 teaspoon olive oil (not extra-virgin)
- 8 ounce bacon strips, snipped into pieces
- 7 ounce young spinach leaves
- 1 ounce cold, cooked whole chicken breast, sliced or shredded
- 1 tablespoon red wine vinegar
Preparation
Baking Directions:
Put the teaspoon of oil in a heavy-bottomed frying pan over a medium to high heat and when it's warm add the bacon pieces and fry until crispy, letting them ooze their salty juices into the pan; this will be the gloriously oily basis for the dressing later.
Toss the spinach leaves and chicken together in a bowl and when the bacon pieces are cooked, take the pan off the heat and add them, too, transferring them with a slotted spatula, leaving the fat in the pan.
Now stir the red wine vinegar into the pan, letting it hiss, bubble up and mix, and pour this on top of your salad.
Quickly toss to mix: c'est ca.
