I haven't had a good spinach salad in quite a while, so I thought it was time to make one my dinner. This is a recipe I've had hanging around for quite a while, but when it's good, it's a keeper. Never got around to photographing it until now. It's really not hard to bring together, and it honestly can make a whole meal.
Spinach Salad with Warm Bacon Dressing
From Alton Brown
8 ounces fresh baby spinach
2 large hard-boiled eggs, each sliced into 8 pieces
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion, very thinly sliced
Remove the stems from the spinach and wash, drain, and pat dry thoroughly. Place into a large mixing bowl and set aside.
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.
Makes 4 servings
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