3 Videos | Photo: Spinach Salad with Warm Bacon Dressing Recipe
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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By pygscooby
lombard, IL
on May 05, 2013
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This salad was awesome! I am not a "salad person" but needed to make something to accompany Easter dinner. Everyone loved it, especially the warm bacon dressing. The only thing I would tell you is the amount of dressing in the recipe is very small. We only had 3 people and it was just enough for us. It is very rich so you won't want a lot but if serving more than 3 people I would probably make more dressing. Will DEFINITELY make this wonderful salad again!
By lucindaberg_118...
canby, OR
on April 24, 2013
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I cleaned the spinach, boiled the eggs and fried the bacon in the morning. Then putting this delicious salad together in the evening was a snap. Served it with homemade bread and it was a super light healthy dinner. That's Alton!
By cmecucci
on April 02, 2013
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This salad was delicious and everyone raved about it at Easter. I had to play with the dressing slightly by adding a bit more mustard, but the flavor worked very well with the salad. I added craisins and spiced pecans for a wonderful addition. So yummy, will definitely make again!
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