Spinach salad with egg and red onion
Simplicity itself, this salad is a breeze to make and lends itself to every season. The trick is to cook the eggs the French way — boiled until just barely hard, so that the yolk remains a bright yellow-orange color.
The proportions below are for one person. For two or more, multiply by the number of people at your table.
2 handfuls baby spinach leaves
1/2 red onion
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil
salt and freshly ground black pepper
Place the eggs in a pot of cold water. Bring to a boil. From the time the water boils, cook the eggs exactly 10 minutes. Drain the water out of the pot and refill with cold water. Repeat, and leave the eggs to soak in the cold water.
Place the spinach in a shallow bowl.
Peel the red onion, cut in half and slice into paper-thin rounds.
Place the chopped eggs on the spinach leaves and top with the onion rings.
Drizzle with the lemon juice and the olive oil. Add salt to taste and grind in some black pepper.
Serve with fresh bread or toast alongside. Serves 1.
For variation, snip some fresh herbs on top of the salad: dill, cilantro or basil would be my favorites.