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Bermuda Style Spinach Salad

This is a spinach, boiled egg, mushroom and croutons salad coated with a creamy dressing. Make your croutons yourself and you will be rewarded with intense and fresh flavours.

Posted by: kim
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
6 organic eggs

Awaiting stock

 		More products
about 250g spinach More products
100g brown mushrooms, cut into thin slivers More products
4 tbsp extra virgin olive oil More products
4 tbsp apple cider vinegar More products
1 small onion, chopped roughly More products
1 tbsp celery seeds
1 tbsp wholegrain mustard

Awaiting stock

 		More products
4 handfuls shop bought croutons or home made from the following ingredients
4 slices fresh or 1 day old of your favourite bread, cut into bite sized cubes
about 4 tbsp melted butter OR Available only in our Broughton Street shop More products
4 tbsp extra virgin olive oil More products
4 cloves garlic, crushed OR More products
1 tsp garlic powder OR More products
1 tsp garlic salt More products
1 tsp dried parsley More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by making the croutons, if making your own. Preheat your oven at 200C. In a small bowl, thoroughly mix the melted butter or olive oil with the crushed garlic or garlic powder or garlic salt and the dried parsley until well combined.
  • Put the bread cubes in a bowl, pour the garlic and parsley mixture on the bread cubes and mix to evenly distribute. Spread the bread cubes on a baking tray and bake for about 20 minutes, turning them halfway, until the croutons are crispy and golden brown. Set aside to cool.
  • Next cook the eggs. Put them in a pan, cover with cold water, place on high heat until the water starts boiling. Put a lid on a the pan and remove from heat, allowing the eggs to cook in the hot water for 10 minutes. Pour the hot water out and fill the pan with cold water, to cool the eggs. Once cool, peel and chop the eggs.
  • Make the dressing by blending the olive oil, vinegar, onion, celery seed, Dijon mustard together. Blend until smooth and season with sea salt and freshly ground black pepper to taste.
  • Mix the eggs, spinach, mushroom slivers and croutons in a large bowl. Pour the blended dressing over and toss to coat the salad with the dressing. Serve.

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