1/1 Photo of Spinach Salad With Warm Bacon Dressing
Another Alton Brown masterpiece from the American Classic I Good Eats episode, 2007. I list the original full measurements that he gave below. However, I'm not a big raw onion person, so used only half a sliced onion, and, for health reasons, cut the amount of bacon in half, which didn't diminish the flavor of the recipe in the least. I could happily gorge on spinach salad all day! **Alton recommends loose leaf Savoy or semi-Savoy spinach, if available, eschewing the bagged varieties for freshness reasons. Since I couldn't find any loose leaf, however, I just carefully checked the bagged kind for any brown or slimy areas, and went organic for an extra health kick. **Alton has his own method of hard-boiling eggs. I simply put them in hot water with an "Eggsact Eggtimer" and simmer them until the device reads Hard! Have never had a problem with grey yolks, etc. **If you're lucky enough to find slab (unsliced) bacon, it's easiest to wrap it in parchment paper and slice it yourself to a generous 1/4" thick, discarding the paper ribbon when done. **Finally, if you don't have red wine vinegar on hand, I got away with 2 T balsamic vinegar plus 1 T apple cider vinegar.
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Units: US | Metric
- 1Remove the stems from the spinach and wash, drain and pat dry thoroughly. Set aside.
- 2Place 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.
- 3While the eggs are cooking, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan) and drape the bacon across the grid. Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes. When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside.
- 4Transfer the fat to a large stainless steel bowl 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. Turn off the heat, but keep the bowl on the burner.
- 5Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully), as the residual heat from the dressing and sides of the bowl transfers to the salad.
- 6Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.
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Nutritional Facts for Spinach Salad With Warm Bacon Dressing
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 142.3
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 3.2 g
- Cholesterol 103.8 mg
- Sodium 259.9 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.8 g
- Sugars 2.7 g
- Protein 7.6 g