Recipe courtesy of Ronnie Woo
Warm Bacon and Spinach Salad with Miso Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 545
- Total: 25 min
- Active: 25 min
Ingredients
8 slices bacon
1 small red onion, thinly sliced
One 5-ounce package baby spinach
3 medium carrots, shredded (about 1 cup)
1/2 fennel bulb, thinly sliced (about 1 1/4 cups), plus 1/4 cup chopped fennel fronds
1 tablespoon grated peeled fresh ginger (from about a 1-inch piece)
1 clove garlic, grated
1/4 cup white miso
1/3 cup rice wine vinegar
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds
Directions
- Preheat the oven to 425 degrees F.
- Lay the bacon in a single layer on a rimmed baking sheet. Bake until the crispy, 12 to 13 minutes. Transfer the bacon to a cutting board and chop; set aside. Carefully pour the bacon fat into a small heatproof bowl and measure 2 tablespoons of the fat into a small saucepan. Discard any remaining bacon fat or reserve for another use.
- Meanwhile, soak the onion in a medium bowl of cold water for 15 minutes, then drain and transfer to a large bowl. Add the spinach, carrots and sliced fennel and let sit at room temperature.
- Add the ginger and garlic to the saucepan with the bacon fat and cook over medium heat, stirring occasionally, until softened and fragrant, about 1 minute. Add the miso and cook, whisking, until smooth and just warm. Add the vinegar, honey and sesame oil and cook, whisking frequently, until just simmering and smooth, about 2 minutes.
- Add the bacon to the bowl with the spinach then pour in the warm dressing. Toss gently until the spinach just begins to wilt. Transfer the salad to a large serving bowl and garnish with the fennel fronds and sesame seeds.