Tuesday, June 21, 2011

Spinach Salad with Hand and Egg

6 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
2 bunches spinach (about 1 pound), trimmed and cut into bite-size pieces
8 ounces ham, sliced 1/4 inch thick, and cut into small sticks
6 radishes, thinly sliced
6 hard-cooked eggs, quartered

In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

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