Spinach, Bacon and Egg Salad with Parmesan Dressing

image :  Spinach, Bacon and Egg Salad with Parmesan Dressing


  • Parmesan Dressing

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons sour cream
  • 1/2 cup finely grated, fresh Parmesan cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon granulated sugar
  • freshly ground pepper
  • Bacon and Egg Salad

  • 2 cups cubed bread (1/2 inch/1cm)
  • 2 teaspoons olive oil
  • 1/2 teaspoon paprika
  • 5 slices bacon, chopped
  • 4 large eggs
  • 6 cups baby spinach leaves


I like to use crusty, Italian-style bread such as ciabatta or a dense wholegrain variety in this recipe.

To make the Parmesan dressing, put all the ingredients in a blender and blend until smooth (or use an immersion blender).

To make the spinach, bacon and egg Salad, grease a baking sheet. Preheat the oven to 375°F (190°C).

Toss the bread, oil, paprika and bacon together on the prepared baking sheet and arrange in a single layer. Toast in the preheated oven, stirring once, for about 10 minutes or until the bread is golden and crisp.

Place eggs in small saucepan and cover with water. Bring to a gentle boil and cook, uncovered, for 5 minutes. Place the eggs in a bowl of cold water and let stand for 5 minutes. Peel and quarter the eggs.

Place spinach, eggs and bread mixture in a large bowl. Drizzle with the dressing and gently toss.

Serves 4.