Spinach Salad with Warm Bacon Dressing
Ingredients
- 8slices bacon
cut into ½-inch pieces
- ¼ cfinely chopped shallots
from 1 to 2 shallots
- 2 ½ tbspcider vinegar
- 1 ½ tbsphoney
- 1 ½ tspdijon mustard
- heaping ¼ teaspoon salt
- several grinds fresh black pepper
- 6 ozbaby spinach
about 8 cups
- 8 ozwhite button or baby bella mushrooms
thinly sliced, about 2 cups
- 3hard or soft boiled eggs
thinly sliced or cut into wedges
Directions
- 1
Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- 2
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
- 3
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
- 4
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
- 5
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
Spinach Salad with Warm Bacon Dressing
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Ratings & Reviews
Based on 78 ratings
Rating Breakdown
About this Recipe
Craving a salad that's hearty enough for a meal and bursting with flavor? This Spinach Salad with Warm Bacon Dressing delivers a truly satisfying experience, turning a simple side into the star of your dinner table. It’s the perfect companion to a rotisserie chicken, making weeknight meals effortless and delicious.
What truly sets this recipe apart is its vibrant interplay of textures and tastes, all tied together by that luscious, warm bacon vinaigrette. Unlike many cold salads, the warmth of the dressing lightly wilts the spinach, releasing its inherent sweetness, while the crispy bits of thick-cut bacon add an irresistible crunch and savory depth. The combination of tangy cider vinegar, sweet honey, and sharp Dijon mustard creates a perfectly balanced dressing that clings beautifully to every leaf.
Prepare for a delightful contrast in every bite. You'll encounter the satisfying crispness of thick-cut bacon, the earthy notes of thinly sliced mushrooms, and the tender creaminess of soft-boiled eggs, all nestled within fresh baby spinach. The warm dressing infuses the entire dish with a rich, savory aroma and a balanced sweet-and-sour profile. This salad isn't just a side; it's a flavorful, textural journey perfect for any season.
Customization & Serving Ideas
- To personalize this salad, feel free to adjust the egg preparation from soft-boiled to hard-boiled for a firmer texture. You can also explore different mushroom varieties, such as cremini, if you prefer a slightly earthier flavor than white button.
- While the bacon is central to this dish, for a vegetarian version, you could substitute the rendered bacon fat in the dressing with a good quality olive oil, though it will change the signature flavor profile.
This robust spinach salad is designed to be a substantial main course or a very generous side. It pairs wonderfully with a simple rotisserie chicken, making it an excellent choice for a comforting yet effortless weeknight dinner. Serve immediately to enjoy the warmth of the dressing and the crispness of the bacon.