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RECIPES FOR PISCES
New Spinach Salad - Servings: 4



Ingredients

For the poached eggs:


- 1 tablespoon of vinegar

-
4 large eggs 


For the salad:

- 3 tablespoons of extra-virgin olive oil

- 5 ounces baby spinach

- 4 fingerling potatoes (about 12 ounces)

- 2 link cooked (not dried), chorizo, sliced crosswise 1/2 inch thick 


For dressing:

- 2 tablespoons minced shallot

- 1 tablespoon sherry vinegar

- Coarse salt and freshly ground pepper  



Directions 

Poach the eggs:


Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Make the salad:

Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.

Make the dressing:


Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.

Pour dressing over salad
, season with salt and pepper, and toss to coat.

Divide salad among 4 plates.

Top each with an egg.
 

Bon Appétit!

          

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