It’s often said that anything + bacon = awesome. For example, cheeseburger + bacon = awesome, or roast chicken + bacon = awesome, and definitely waffles + maple syrup + bacon = super awesome. But what about spinach?
I’ve never understood why so many people dislike spinach- I’ve always adored it. It’s got that fresh, slightly peppery flavor that brightens up my taste buds. I once knew someone who only ever ate spinach if it was creamed. Now, I like a good creamed spinach myself, but my hands-down favorite way to have this leafy vegetable is raw, in a salad. All it really needs is a few squeezes of fresh lemon juice, some good kosher salt and cracked pepper, and a splash of extra virgin olive oil…
But today I want to share with you a super awesome way to eat your spinach: in this Spinach & Bacon Salad, which I got from Alton Brown. It’s got fresh spinach, chopped bacon and eggs in it- which makes for a very hearty salad:
Spinach Salad with Warm Bacon Dressing
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
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.