Thursday, July 25, 2013

Spinach Salad with Lardons, Walnuts, and a Poached Egg

What an interesting week we're having. I guess I forgot to mention in yesterday's post that Dad was transferred to a new hospital room. He is staying in the same hospital, but instead of being in the renal ICU, he was transferred to an ordinary room. The doctors have done every exams and tests possible and they haven't found anything wrong. I'm not so sure if it's good news because we still don't exactly know what happened to cause an acute kidney failure, but at least Dad can get the word "cancer" out of his head. He's been really worried about that. Anyways, on Tuesday, July 23, we watched from his hospital room as the Duchess of Cambridge, the Prince of Wales, and the Royal Baby were getting ready to leave the hospital. The world is divided about this event, it's true that the birth of a child happens in almost every household, but no one can deny that this one is a little bit more special than the others. I'd love to see a photo of the Royal Baby, Prince William, and Prince Charles together. Three royal generations and our neighbor's future rulers. I think it's a nice change from all the crimes and negative events we see daily on television. Of course, it doesn't erase all that, but for a minute it feels great to celebrate the birth of the Royal Baby.

At 7:30PM, MR and I left Dad to go home. As luck would have it, the royal couple hadn't left the hospital yet and we still had the chance to catch the first glimpse of the royal baby live on television. So while I prepared our salad, I asked MR if he could sit in front of the television and yell if anyone was coming out. Again, as luck would have it, I was just done with preparing our dinner so I was able to catch every second of the event. Oh yes, it does feel good to celebrate a joyful event like this!

The making of my salad starts with the vinaigrette. Today, I decided to prepare a Balsamic Vinaigrette.
One part balsamic vinegar, 3 parts oil, a diced shallot, salt, and black pepper. Whisk well.

Add the cleaned spinach salad on top. Do not mix yet! If you do it will "cook" the salad and soften the leaves.

In a heated pan, add the lardons / bacon bits. You do not need to add oil or butter if the lardons you purchase have a strip of fat. This will melt when heated. Fry until it browns. Set aside.

Next, poach the eggs. Set aside.
Mix the spinach salad and vinaigrette together.
In individual plates, first add the spinach leaves. Then add the browned lardons and a handful of walnuts. Finally, top with the poached egg. Serve and enjoy!

The perfect poached egg is when the white has settled, but the egg yolk is runny. This is a much more complicated preparation than sunny side up or scrambled eggs, but it's oh-so-yum!!! :)

Dinner is served: Spinach Salad with Lardons, Walnuts, and a Poached Egg

*For a recipe for poached eggs, click here


  1. Hi I have been reading your blog, one small question, why is your latest post showing July instead of August?

  2. Dinner at Six ThirtyAugust 26, 2013 at 12:10 PM

    Hi! You caught that, didn't you? Hehehe... It's just that I'm slightly late in posting my posts and I just want them to be posted on the exact date. :)


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