When I was a kid, my mom would make this, and being a spoiled kid, that liked traditional salad, (lettuce with Italian dressing) I never would eat it. A few years later, once I did, I lived in regret of what I had been missing. This easy to make salad with a warm dressing is a simple but elegant start to any nice meal…especially a nice filet of beef. If you are not a fan of hard boiled eggs….just skip that tiny step. You will not be fined. Try it and enjoy!
Spinach Salad with Warm Bacon Dressing
Course: SaladsDifficulty: EasyThis easy to make salad with a warm dressing is a simple but elegant start to any nice meal...especially a nice filet of beef. Try it and enjoy!
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.
