I made this salad a while back and it was AMAZING! Like, forget the other things in the meal and just make-out with this salad...repeatably.
Recipe Source: Alton Brown, he is the bomb-diggity
- 8 ounces baby spinach
- 2 large hard boiled eggs
- 8 pieces thick-sliced bacon, chopped
- 3 TBSP red wine vinegar
- 1 tsp sugar (or your favorite sugar substitute)
- 1/2 tsp Dijon Mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Slice or chop the hard boiled eggs, set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 TBSP of the rendered fat. Crumble bacon and set aside.
Transfer the bacon fat into a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon Mustard. Season with a small pinch of salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the warm 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.