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Course: Sides & Salads
Keyword: Appetizers, Dairy-Free, Gluten-Free, Healthy, Salads, Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings
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  • 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
  • Freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces (1 small) red onion, thinly sliced

Specialized Hardware

  • Electric kettle
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings

Procedure

  • 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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