Insalata di Spinaci recipe

The Italian word for vegetables verdura, is an inaccurate term which poetically translates to 'greendom.' The farmers' markets these days are in fact a colorful feast for the eyes and imagination. The palette offered by the spilling stalls features tender mauve artichokes, Ferrari-red tomatoes of every size and shape, curly, spiked and ruffled field sprouts, pearly spring onions, opulent purple eggplants and lush Jamaican flag bell peppers.

With the heat of the season and colorful abundance offered by the markets, I find myself consuming ridiculous quantities of fresh green verdura. The salad I'll be making today is a rich and tasty Insalata di Spinaci, a warm spinach salad: the 80's in a salad bowl.

The heated pancetta drippings wilt the fresh spinach leaves, and along with the crumbled hard-boiled egg, provide a subtle diversity of flavors and textures.

Here's what you need for 4 eaters:

10-12 oz triple rinsed baby spinach leaves, stems removed
50 g (1/4 cup) minced red onion
2 soft-boiled eggs, 1 chopped, 1 sliced
5 strips of pancetta
2 tbsp. brown sugar
2 tbsp. white vinegar
4 tbsp. extra virgin olive oil
1 tbsp. water
Salt and cracked black pepper to taste

Place the dry spinach leaves in a large bowl, add the chopped onions and refrigerate, tightly covered.

Fry the pancetta until crisp. Save the drippings, but remove the strips to a paper towel and set aside. In a small jar or measuring cup combine the pancetta drippings with sugar, vinegar, water, salt and pepper, and give it a good shake. Refrigerate all ingredients until just before serving.

When ready to serve, microwave the dressing on 'high' for 30-45 seconds, or until the mixture boils. Toss the chopped egg with the spinach, then pour the hot dressing over everything; tossing again lightly to coat well. Top with sliced egg and crumbled bacon.

Deliziosa!

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