Recipe courtesy of Alton Brown
Spinach Salad with Warm Bacon Dressing
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 131 mg
- Sodium
- 474 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 131 mg
- Sodium
- 474 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
Good Eats
Episode:
American Classic I: Spinach Salad
