13 — THE SEASONAL EDIT

Bacon Me Crazy

Name: Bacon Me Crazy
Total time: 15 min
Yield: 1-2 servings
Ingredients: ~ 2 big handfuls Spinach; ~ 2 big handfuls Iceberg lettuce; ~ 1/4 cup Red onion; ~ 1 cup Cucumber; ~ 1 whole Avocado; ~ 1 cup Cherry tomatoes; ~ 1 serving Millionaire's bacon; 2 Tbsp rice vinegar; 4 Tbsp EVO oil; ½ tsp Maldon salt flakes; Top with Runny fried egg; 6 strips thick-cut bacon; 2 tbsp brown sugar; 1 tbsp maple syrup; 1 tsp Korean chili flakes (gochugaru); Pinch of flaked sea salt

15 mins1-2 SERVINGS

"Love me that runny fried egg. The whole premise here is that the yolk breaks and becomes part of the dressing — it's the reason the dressing itself is so minimal. The egg is not optional."

The Foundation

Spinach

~ 2 big handfuls

Iceberg lettuce

~ 2 big handfuls

Red onion

~ 1/4 cup

Cucumber

~ 1 cup

Avocado

~ 1 whole

Cherry tomatoes

~ 1 cup

Millionaire's bacon

~ 1 serving

The Elixir: Simple (Yolk)

rice vinegar

2 Tbsp

EVO oil

4 Tbsp

Maldon salt flakes

½ tsp

Runny fried egg

Top with

Millionaire's Bacon

thick-cut bacon

6 strips

brown sugar

2 tbsp

maple syrup

1 tbsp

Korean chili flakes (gochugaru)

1 tsp

of flaked sea salt

Pinch

Method: Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Mix brown sugar, maple syrup, and gochugaru together into a paste. Lay bacon strips on the rack and coat the tops generously with the glaze. Bake 18-22 minutes until deeply caramelized and sticky. Finish with a pinch of flaked sea salt. Let cool on the rack — it crisps up as it sits. Do not eat it all before it makes it to the salad.

Not So Simple Salads