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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 356 kcal
- Protein
- 20 g
- Carbohydrates
- 8 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 1072 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 186 mg
- Potassium
- 841 mg
- Calcium
- 129 mg
- Iron
- 3.8 mg
- Magnesium
- 78 mg
- Phosphorus
- 244 mg
- Zinc
- 1.8 mg
- Vitamin A
- 437 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 389 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.40 mg
- Niacin
- 0.7 mg
- Folate
- 181 mcg
- Water
- 136 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Spinach becomes excessively mushy or slimy
Cause: The vinaigrette was boiling hot when added, or the salad sat for too long before serving
Fix: Cannot be fixed
Prevention: Let the vinaigrette cool for one minute before tossing, and always assemble immediately prior to eating
Vinaigrette looks greasy and separated
Cause: The mustard did not successfully emulsify the fat and vinegar, or too much fat was left in the pan
Fix: Add a few drops of warm water and whisk vigorously to re-emulsify before pouring over the spinach
Prevention: Measure the rendered fat carefully before building the dressing
Cultural Context
The warm spinach salad became a staple of American bistro and steakhouse menus in the mid-twentieth century, traditionally utilizing bacon and a sweet-and-sour dressing. This modernized version incorporates Italian pancetta for a refined crunch and crowns the dish with a fried egg, transforming a classic side salad into a substantial, protein-rich main course ideal for brunch or a light dinner.
