Ensalada de espinacas con tocino a la Alexito

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Ensalada de espinacas con tocino a la Alexito. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ensalada de espinacas con tocino a la Alexito, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de espinacas con tocino a la Alexito delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 begin with this 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 can achieve that.

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 Get 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

Instructions 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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