Warm German-style spinach salad
This salad is really good with cider-simmered hotdogs. I was making the sausages for a barbecue and put this salad together as the accompaniment. It served four adults with the hotdogs, and there were two other portions left over for lunch with a sandwich the next day. It would also be great on its own as a light meal.
Ingredients (made 6 servings as side dish)
– 500g fresh spinach leaves
– 4 slices cooked ham, chopped
– 4 medium eggs
– 1 leek, chopped
– 3 celery stalks, chopped
– 50g walnuts, chopped
– 2 teaspoons wholegrain mustard
– 1 teaspoon Dijon mustard
– 1 tablespoon mayonnaise
– 2 tablespoons extra virgin olive oil
1. Place the eggs in a pan and cover with water. Bring to the boil. Once the water is boiling, turn off the heat and leave the eggs for 10-12 minutes. Run under cold water, peel and cut into halves.
2. Heat a large frying pan with a small amount of olive oil. Add the chopped leeks and ham. Stir together under the leeks have softened slightly. Add the celery and continue to stir for 4 more minutes.
3. Roughly chop the spinach leaves and place them in a large bowl.
4. Whisk together the mustards, mayo and olive oil. Season to taste.
5. Mix together the egg halves, warm ham-celery-leek mixture, walnuts and the dressing in the large bowl with the spinach. Toss together to ensure everything is coated in the dressing.
6. Top with the egg halves and season with salt and pepper. Follow me on Twitter for more recipes