Spinach, Bacon & Pine Nut Salad

Prep time: min
Total time: 20min
Serves 4
thick slices of smoked bacon
olive oil
2 tbsp
pine nuts
12 1/2 inch
thick slices of French bread
medium pickled onions
2 tbsp
pickling liquor
2 tbsp
Dijon mustard
4 tbsp
quality extra virgin olive oil
large handfuls of baby spinach
handful of seasonal salad leaves
24.1 g
saturated fat
4.2 g
16.5 g
2 g


  1. Slice the bacon into thin lardons and put into a large frying pan on a medium heat with a good drizzle of olive oil. Fry until golden, adding the pine nuts for the last minute, then scoop out with a slotted spoon onto a plate, leaving the bacon fat behind in the pan. Toast the slices of bread in the fat until beautifully golden on both sides.

  2. Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, extra virgin olive oil, and a pinch of black pepper. Gently pile the spinach and salad leaves on top, add the crispy bacon, pine nuts, and pickled onions, then lightly toss everything together with your fingertips, picking the salad up and sprinkling it back down from a height a few times—doing it this way means the salad is perfectly dressed but you avoid bruising the leaves. Add the crispy toast croutons and tuck straight in.


A couple of ideas to tweak this salad: a tiny amount of crumbled blue cheese or feta would be very nice, but you don’t need to add much to make a difference. Similarly, some matchsticks of seasonal orchard fruit such as apple or pear would be a joy.