Spinach Salad with Warm Bacon Vinaigrette

A few days ago, I was browsing through Smitten Kitchen in a bid to gather some inspiration for the little impromptu dinner I was gonna host for the Taipei boot camp ladies. After a few minutes of wiping drool away from the keyboard,  I came across this really great salad toss-up recipe involving eggs, onions, mushrooms, baby spinach and bacon. Since it involved my favourite combination of salad ingredients -I was sold.

To be honest, I didn’t really follow the recipe closely: the spinach vs. onions/mushrooms ratio was a little out of whack(meaning, it tasted more like a mushroom salad than a spinach one). And, instead of red wine vinegar, I used Sherry vinegar which is an okay substitute for its red wine counterpart.

Best part of the salad? The crunchy fresh bacon bits of course.

IMG_4772

Recipe from: Smitten Kitchen (23 Nov 2012 post)

Serving Size: 4 as an appetizer or 2 spinach salad enthusiasts

Ingredients:

4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Steps:

  1. Place spinach in a large, wide salad serving bowl.
  2. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
  3. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
  4. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
  5. Pour out all but two tablespoons of hot bacon fat from the skillet.
  6. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
  7. Pour over entire salad and season salt and pepper.
  8. Toss gently and serve hot. Repeat tomorrow night.

p.s be careful not to whiff in the dressing immediately after heating. it knocks you out!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s