Spinach Salad with Warm Bacon Dressing

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

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
Watch how to make this recipe.
  • 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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Cooking Tips
Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Cookout Sides & Salads