Ensalada de espinacas con tocino a la Alexito

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Ensalada de espinacas con tocino a la Alexito. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Ensalada de espinacas con tocino a la Alexito is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de espinacas con tocino a la Alexito estimated approx 20-30 minutos.

To get started with this particular recipe, we have to first prepare a few components. You can have Ensalada de espinacas con tocino a la Alexito using 10 ingredients and 8 steps. Here is how you cook it.

Receta para la clase de Bases Culinarias, elaboración del platillo Ensalada de espinacas con tocino para la carrera de Gastronomía. #espinacas

Ingredients and spices that need to be Prepare to make Ensalada de espinacas con tocino a la Alexito:

1. 50 g Baby espinacas
2. 4 tiras Tocino
3. 25 gr Elote dorado
4. 2 pzs Champiñones
5. 30 ml Aceite de oliva
6. 2 cucharadas Vinagre vino blanco
7. 1 cucharadita Mostaza
8. 1 cucharadita Miel de abeja
9. C/N Sal
10. C/N Pimienta

Steps to make to make Ensalada de espinacas con tocino a la Alexito

1. Antes de comenzar, debemos tener todos nuestros ingredientes listos. Debemos lavar y desinfectar las hojas de espinacas antes de iniciar.
2. Primeramente vamos a picar finamente nuestro tocino, posteriormente lo vamos a freír hasta dorar. Una vez dorado, vamos a escurrir el exceso de grasa.
3. A continuación, vamos a escurrir nuestros granos de elotes hasta eliminar por completo el líquido.
4. Posteriormente, vamos a limpiar nuestros champiñones para filetearlos enseguida.
5. A continuación, vamos a saltear nuestros champiñones por unos segundos.
6. Para la vinagreta, debemos mezclar batiendo el vinagre vino blanco, la mostaza, la miel de abeja junto con la sal y la pimienta. Incorporamos el aceite en forma de hilo sin dejar de batir hasta obtener una mezcla homogénea.
7. Antes de presentar, vamos a colocar las hojas de espinacas en un recipiente hondo, añadiendo los granos de elote junto con los champiñones y mezclamos
8. Para su presentación, vamos a colocar las espinacas en un plato llano, agregando por encima el tocino y añadiendo la vinagreta para finalizar. Ahora sí, a disfrutar.

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