Spinach Salad with Warm Bacon Dressing
A simple and classic spinach salad made even better with bacon. Unlike the histories of other big American salads like the Cobb and the Waldorf, the origins of the spinach salad are hazy and vague. Most likely, this tasty amalgamation has its roots in the certain German immigrant communities, where there is a tradition of composing a springtime salad of dandelions, bacon drippings, and vinegar, and typically served with poached or hard-boiled eggs...sound familiar? Over time, the dandelions were replaced by the more common spinach leaf, and an American classic was born. This recipe was featured in Season 10 of Good Eats.Photo by Lynne Calamia
- Time: 20 min
- Servings: 4
Source: Alton Brown
Ingredients
- ounces young spinach
- large eggs
- thick-sliced bacon, chopped
- tablespoons red wine vinegar
- teaspoon sugar
- teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- large white mushrooms, sliced
- ounces red onion, thinly sliced