This salad and I go way back. I remember the first time I ever had it, circa 1970-something. I knew then that it was something special, something different than the normal iceberg lettuce salads of the day. Despite its old school status, it’s stood the test of time.
I’ve seen a few variations of it over the years. My friend, Bernie McCarthy shared her favorite version with me--a lemon juice and olive oil dressing that sounds delicious. I’ve seen it get fancier. But I love the original version, the one that so impressed me so many years ago.
Use really good, thick bacon for best results. Slice your onions paper thin. Don’t overcook your eggs (start the eggs in cold water, then 10 minutes once the water is boiling). Follow the directions for the dressing and you’ll have that perfectly wilted spinach, salty bacon, creamy egg combination....yum.
Thanks to Smitten Kitchen and Alton Brown for the dressing. It’s exactly as I remember it!
4 oz baby spinach
4-5 white mushrooms, thinly sliced
1/4 small red onion, thinly sliced
2 large eggs, boiled, cooled, peeled and sliced
4 pieces thick-sliced bacon (about 4 oz), drained and diced
2 Tbsp red wine vinegar
1 tsp honey
1/2 tsp dijon mustard
kosher salt and freshly ground pepper to taste
Place the spinach in a large, wide bowl OR 2 individual salad bowls. Scatter the mushrooms and onions. Distribute the egg slices and bacon.
Make the dressing by pouring out all but 2 Tbsp of the bacon fat after removing the bacon to drain on paper towels. Return the pan to the heat, add the vinegar, dijon and honey. Whisk it up, and immediately pour over the salad(s). Season with salt and pepper, toss gently and serve immediately.
Serves 4 (or 2 big salads)
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