Spinach Salad With Warm Bacon Dressing
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
230 g
Young Spinach2 large
Egg3 tbsps
Red Wine Vinegar1 tsp
Sugar1 tsp
Dijon Mustard4 large
White Mushrooms (sliced)Directions:
1
Slice each egg into 8 pieces and set aside
2
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat
3
Watch how to make this recipe
4
Remove the stems from the spinach and wash, drain and pat dry thoroughly
5
Place into a large mixing bowl and set aside
6
Place the eggs into an electric kettle and cover with cold water by at least 1-inch
7
Turn the kettle on
8
Once the water comes to a boil, the kettle will turn itself off
9
Leave the eggs in the water for 15 minutes
10
Remove and peel off the shell
11
Crumble the bacon and set aside
12
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard
13
Season with a small pinch each of kosher salt and black pepper
14
Add the mushrooms and the sliced onion to the spinach and toss
15
Add the dressing and bacon and toss to combine
16
Divide the spinach between 4 plates or bowls and evenly divide the egg among them
17
Season with pepper, as desired
18
Serve immediately