Bermudan Spinach Salad

Ingredients:

6 eggs
225g bacon
900g spinach, washed, rinsed and chopped
75g crispy croutons
45g fresh mushrooms, finely sliced
1 onion, finely chopped
120g white sugar
1 tsp salt
240ml vegetable oil
80ml cider vinegar
1/2 tsp freshly-ground black pepper
1 tsp celery seeds, lightly crushed
1 tbsp Dijon mustard

Method:

Place the eggs in a saucepan and cover completely with water. Add a drop of water then bring to a boil. Cover the pan, remove from the heat and set aside to cook for about 12 minutes. Remove from the water with a slotted spoon at this point then set aside to cool before peeling and chopping.

Chop the bacon then place in a deep-sided frying pan or skillet. Cook over medium high heat until the bacon renders its fat and cooks to an even and crisp brown. Drain the excess fat then transfer the bacon to a plate, crumble and set aside.

Prepare the dressing by combining the onion, sugar, salt, oil, vinegar, pepper, celery seeds and Dijon mustard in a blender. Blend until smooth.

Now assemble the salad by combining the eggs, bacon, spinach, croutons and mushrooms in a bowl. Toss to combine thoroughly then pour just enough of the dressing over the top to lightly coat the ingredients. Mix by tossing together then serve.