Spinach Salad with Roasted Garlic Custard & Hot Bacon Dressing

 

Spinach Salad with Roasted Garlic Custard & Hot Bacon Dressing

Servings 6

Ingredients
  

Roasting the Beets:

  • 4 to 6 depending on the size fresh Red Beets

Custard:

  • 6 to 8 Garlic Cloves, Olive Oil and Rosemary for roasting
  • 1 tablespoon Sweet Butter
  • 1 tablespoon Extra-Virgin Roasted Garlic Olive Oil
  • ¼ cup Shallots minced
  • ¼ cup finely Sundried Tomatoes chopped
  • 4 ounces Spinach Leaves chopped
  • 1 tablespoon fresh Thyme Leaves chopped
  • 1 tablespoon fresh Chives chopped
  • 1 tablespoon fresh Garlic chopped
  • 9 ounces Heavy Whipping Cream approx. 1 ½ ounces @ serving
  • 4 ounces Goat cheese
  • 4 ounces Cheddar
  • 6 whole Eggs
  • 1 dash Hot Sauce
  • Salt and Pepper to taste

Hot Bacon Dressing:

  • ¼ pound Bacon cut into ¼ inch pieces
  • ¼ cup Shallots minced
  • ½ cup Lemon Balsamic Vinegar
  • ¾ cup great quality Extra-Virgin Olive Oil or Butter Olive Oil if you have it
  • Salt and Pepper to taste

For the Salad:

  • 8 ounces Spinach Leaves

Instructions
 

Preheat Oven to 375°/190

    Roasting the Beets:

    • Rinse beets and trim off the leaves leaving enough to be able to grab them.  Wrap each beet loosely with parchment paper and then in aluminum foil and place in the oven. Roast until tender and easily pierced with the tip of a paring knife, about 50 minutes to 1 hour or until fork tender.  Remove from the oven unwrap and set aside to cool.
    • When cool enough to handle, slice off leaf end. Push skin off using thumbs. If skin doesn't easily strip away, the beets probably need more time in the oven. Try another 10 minutes.
    • When peeled, slice beets into ¼ inch slices and cut into ¼ inch julienne and dice into ¼ inch dice and refrigerate to cool.

    Custard:

    • 6 servings (3 to 4 ounces glass ramekin for each serving)
    • Prepare your small glass ramekins by spraying them with non-stick spray or butter.
    • Using a garlic roaster or an aluminum sheet, roast the garlic at 375F until soft with rosemary and olive oil.
    • In a sauté pan, heat the olive oil and butter.  When the butter is foamy, add the shallots and sauté for a few minutes.  Add the sundried tomatoes and fresh thyme.  Add the spinach and cook for a couple minutes until all the water has evaporated.  Divide equally into your prepared ramekins.
    • In a sauce pan, heat the cream at very low heat.  When hot add the cheeses to melt and add the roasted garlic WITHOUT the olive oil.  If you have an immersion blender process until very smooth.  If you do not have one just make sure to chop the garlic very fine or smash it with a fork on the cutting board.
    • In a glass bowl, mix the eggs, salt and pepper, hot sauce, salt and pepper.  Add the hot cream and cheeses to the mixed egg gradually not to cook the eggs.  Place the soufflé cup in a lasagna pan, fill with hot tap water hallway up the side of soufflé cup and bake for about 30 minutes or until the top is light golden brown.
    • Let them rest for a few minutes (but no more than 15 min) and carefully unmold.

    Hot Bacon Dressing:

    • In a Sauté Pan or Reduction Sauce Pan, at MEDIUM LOW heat the bacon until it render some of its fat.  Add the shallots and cook until golden brown.  Add the oil and vinegar adjust for acidity and warm for a couple minutes and season with salt and pepper. 

    Serving the Salad:

    • Divide the spinach equally on each plate, add the beets around to edge, then drizzle the dressing on the salad.  Unmold the custard and place one on each plate.

    Notes

    For the Laser Thermometer:  click here
    For the Reduction Sauce Pan: click here
    For the Garlic Olive Oil:  click here
    For the Butter Olive Oil:  click here
    For the Lemon Balsamic Vinegar: click here
    For the Glass Ramekin used for the Custard:  click here

    Subscribe To My Mailing List

    Join my mailing list to receive the latest news and updates.

    You have Successfully Subscribed!