Spinach Salad With Warm Bacon Dressing
photo by Dawnab
- Ready In:
- 21mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 226.79 g spinach
- 2 large eggs
- 8 piece thick-sliced bacon
- 44.37 ml red wine vinegar
- 4.92 ml sugar
- 2.46 ml Dijon mustard
- 0.25 ml kosher salt
- black pepper, freshly ground
- 4 large white mushrooms, thinly sliced
- 85.04 g red onions, very thinly sliced (1 small)
directions
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. 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, 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.
- Transfer 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.
- Add 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.
- Divide 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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Reviews
-
I also used the balsamic vinegar trick as my red wine vinegar looked like it should be thrown out (kept too long I guess). I doubled the recipe and maybe that is what went wrong. It still tasted good, but a little too much balsamic for my liking. I also don't think I had enough bacon flavor, so that is probably why the balsamic was so strong. I would like to try this again and make it exactly as stated. It also was very easy to put together.
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RECIPE SUBMITTED BY
kimberlynewport
Meriden, Connecticut