How to Make Spinach Salad

Hi, guys my name is Jennifer Chandler and I'm with Cheflive. Today I'm going to be cooking for you a Spinach Salad with bacon vinaigrette. I'm going to start out. I have the Spinach here and Vinaigrette picked up the stems off of it. It’s nice to do that, it looks better and taste better too as well as this little guys out and I've already done the batch performs for this like that. It’s nice to go ahead and crop by ahead of time that way makes things as simply a lot easier. I'm going to turn on my pan here and I’ll warm this up. I sort it out, I fried and baked in, cut it up, and I've rendered the fat right here and we’re going to use that to make our vinegar at. So with my pan it’s a little warm. I got some garlic and some chalets. Now I've chop this ahead of time and I put them in a little oil because it helps keep them fresh from keeping something out from drying out and everything, so if you want to do that ahead of time. We will have some more here on the refrigerator because garlics and chalets or onions be use as a lot in everyday cooking, so I’ll start right here. I’ve got a little olive oil and add my garlic. Now I don’t want my pan has been to hot when I add the garlic it will burn and make everything taste better and then you get the knife. That color and add it to it and its kind of leaves that must your taste in your mouth so more of a warm pan in the heat will warm it up and bring out the flavor, so shallots in there. And I’ll just let that come to heat. As I have some little bit of sugar here and then rice wine vinegar, add a little red onion as well as some egg, hard boiled egg that I've chopped up earlier. It’s going to garnish with that. Well that’s forming up; I’ll go ahead and come my onion. Some people like onions in their salad some down and so it’s up to you it’s your preference. I'm going to cut this, now you can dice it, slice it, whatever dish that you prefer. I have a mandolin here. It’s like a Japanese mandolin. It just has a little blade on it. You just set in the back and you can have any thickness that you want. Now that I have that all nice and keen, my garlic ca chill up the stern here. Well I'm not; I’ll go ahead and move back over here. I love the smell of garlic and chalets cooked in it. It makes everybody run to the kitchen. Now I'm going to go ahead. I’ll add a little bit of my rendered bacon fat and all the nice flavor in it. Now you can do this as soon as you’re finished making the bacon. You know, you’ll just go ahead and add some chalets to it so I’ll tilt it up add a little oil like that, or you can do it ahead of time in or if you just want to make a bit vinaigrette later. If you made bacon the day before, you can keep the fat in because everybody’s looking for something to use that bacon fat for. So then I'm going to just add a little sugar in there for sweetness and a little bit of rice wine vinegar. Its goes on that sour and seasonal rice wine vinegar is best to use because a sort of season for you. We have a little whisk here. Now, usually when you’re making a bigger vinaigrette, it’s you know oil and vinegar and you just kind to emulsify it together. You can have burking vinegar which is what I'm going for just so it doesn’t really have to get too emulsified such as mixed it up. I'm going to ahead and turn off my heat. I don’t want it warm because I want a kind of wilt the spinach. I do have a little more oil and bacon grease in it and vinegar so I'm going to go ahead and add a little bit more. This is something you just going to eye ball and gets an idea and then watches that out. And you can do this with any type of vinegar. You can use balsamic vinegar if you like. It’s just a basic little vinaigrette and I'm going to add some salt and sone cracked pepper. It’s best to use a fresh pepper whole, pepper cricket. It gets up better flavor so just cut it in there. The steps you buy at the store usually. You know its pre cracked and some sort to crack it looses its fool a fact that’s pepper and I’ll taste it. Alright, and I'm going to add a little bit softer. Now, since I'm finished with this, it’s so very warm, it’s going to be okay just to sit there while I finish up over here. Now I have my onion and I'm just going to slice it really thin on my mandolin. I’ll do the first cut just to get an idea of having thin. It’s very nice. These things are great just make sure when you slice, you hold your palm down on the vegetable and keep you fingers out away. It doesn’t feel got to slice your finger. Trust me I've done it a couple of times. And this work for anything like see how great they turn out. I’ll go ahead and set that aside. I’ll get these bigger pieces out. We don’t want it nice with a chunk of onion there. I’ll bring the over my bowl, of my spinach and there’s go ahead and toast in the onions. Now again this is too much I like. I’m going to like the onion and the spinach if it’s nice little crunch. Onion feel and flavor. You can always set this aside if there are people that don’t like onions and there’s a lot of a mouth there. There you go. And then I'm going to toast in some of my bacon and then pick it up. Usually everything lies again at the bottom any ways so there we go. And then for my vinaigrette it’s going to, I'm just going to drizzle it over and I don’t want to get too much, then some of the onions and the garlics in there. Take a little on our tongues and just going to toast it together in a kind if wilt spinach a little and you just want to glaze the leaves. I don’t want too much because it is strong, vinegary and oily based. It’s just enough to give it a little flavor. A little bit of it. I like to go ahead and turn a little bit more salt even though you dead season the vinaigrette add a little bit more on it. It never hurts to season anything that way when it get to the tightly you don’t have to use a salt and pepper shaker. I get like it’s from the bottom. You can add some tomatoes in there. I'm going to add my egg last just because I don’t want to squish the up into the bottom or anything. Get all the fresh cut pepper in there again. Bring my bowl over and there we go. The spinach is very good for you. One cup equals about 41 calories. Take a shrank and let it go then place it aside. And then I’ll just take my chopped up eggs and you can leave them sliced or hoar or anything fun and easier to eat it if you chop them up a little and there we go, and there’s our Spinach Salad with Bacon Vinaigrette and a red onions and hard boiled egg.