This salad combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. Since the dish requires cooking and needs to be prepared right before serving, it is usually served as a main course, with a store-bought rotisserie chicken or broiled salmon on the side. It’s also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms (and even pre-cooked boiled eggs, if you like) — and pick up a fresh baguette to round out the meal.
- bacon : 8 slices (cut into ½-inch pieces)
- shallot : 0.25 cup (finely chopped, from 1 to 2 shallots)
- cider vinegar : 2.5 Tbsp
- honey : 1.5 Tbsp
- dijon mustard : 1.5 tsp
- salt : 0.25 tsp (heaping)
- baby spinach : 6 oz (about 8 cups)
- white button or baby bella mushrooms : 8 oz (thinly sliced (about 2 cups))
- egg : 3 piece (hard or soft boiled eggs, thinly sliced or cut into wedges)
- grinds fresh black pepper : 2 piece
Stages of cooking
Before making the salad, you’ll need to boil the eggs. Soft-boiled eggs or but hard-boiled eggs are equally delicious.
Begin by frying the bacon in a nonstick skillet, stirring occasionally, until crisp, 8 to 10 minutes.
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
When the bacon is done, use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.
Add the spinach and mushrooms.
Toss to coat evenly, then 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.