Empty My Fridge
Making Spinach Salad Delicious! | Chef Jean-Pierre
Ingredients
- Beetroot4–6
- Garlic · chopped6–8 + 1 tbsp
- Butter1 tbsp
- Olive oil · roasted1 tbsp
- Shallot · minced½ cups
- Sun dried tomato · finely chopped¼ cups
- Spinach · chopped12 oz
- Thyme · chopped1 tbsp
- Chive · chopped1 tbsp
- Cream9 oz
- Goat cheese4 oz
- Cheddar cheese4 oz
- Egg6
- Hot sauce1 dash
- Salt
- Black pepper
- Bacon¼ lb
- Balsamic vinegar½ cups
- Great quality Extra-Virgin Olive Oil or Butter Olive Oil if you have it¾ cups
Instructions
- Rinse the beets, trim the leaves leaving enough to hold them, wrap each loosely in parchment and then foil, and roast until fork tender, about 50 minutes to 1 hour.
- Unwrap and cool. Slip off the skins with your thumbs; if the skin won't come away, roast another 10 minutes.
- Slice the peeled beets into 1/4 inch slices, then cut into 1/4 inch julienne and dice into 1/4 inch cubes. Refrigerate to cool.
- Grease 6 small glass ramekins (3 to 4 oz each) with non-stick spray or butter.
- Roast the garlic at 375°F with rosemary and olive oil until soft.
- In a sauté pan over medium heat, warm the olive oil and butter. When the butter foams, sauté the shallots for a few minutes. Add the sun-dried tomatoes and thyme, then the spinach, and cook until all its water has evaporated. Divide equally among the ramekins.
- Heat the cream over very low heat. Off the heat or on low, melt in the cheeses, then add the roasted garlic without its oil, blending until very smooth (or chop very fine or mash with a fork).
- In a glass bowl, mix the eggs, salt, pepper and hot sauce. Gradually whisk in the hot cream and cheese mixture without scrambling the eggs.
- Pour into the ramekins, set them in a lasagna pan, add hot tap water halfway up their sides, and bake for about 30 minutes, until the tops are light golden brown.
- Rest the custards a few minutes (no more than 15) and carefully unmold.
- For the dressing, render the bacon in a sauté or reduction pan over medium-low heat until some fat has rendered. Add the shallots and cook until golden brown.
- Add the olive oil and lemon balsamic vinegar, adjust the acidity, warm for a couple of minutes, and season with salt and pepper.
- Divide the spinach among the plates, arrange the beets around the edge, drizzle with the dressing, and top each plate with a custard.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicEggCheeseCreamShallotSpinachBaconCheddar cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.