Spinach Salad with Warm Bacon Dressing

138 Ratings
Recipe courtesy ofAlton Brown

Total: 20 min Prep: 20 min

Yield: 4 servings

Level: Easy

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Ingredients

  • 8 ounces young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced

Directions

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

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138 Ratings

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I love this dressing with a few modifications.  I never get enough rendered bacon fat to make three tablespoons.  So, I make up the difference with sesame oil.  The toasty oil really adds to the dressing.<br /><br />And, I have a basic red wine vinegar and I find that it is way too harsh.  I prefer using a nicer quality champagne vinegar instead.  Even apple cider vinegar lends itself better than my cheap red vinegar.<br /><br />I also finely dice a few tablespoons of red onion and cook them until translucent in the rendered bacon fat before whisking in the other ingredients.  If I have danish blue on hand, that gets crumbled and put on top the salad after plating.  Blue cheese goes nicely with this salad.<br /><br /><br /><br /> See All Reviews Post Review

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