I rid my fridge of all remnants of Thanksgiving. Time for a not so healthy spinach salad. My first run in with a spinach salad was the early 80’s at the Sweet River Saloon on Churn Creek Road. Remember? I like to top mine with all sorts of stuff, olives, red bell pepper, blue cheese crumbles, etc. Go nuts! Nuts would be good too.
Spinach Salad with Warm Bacon Dressing
16 ounces spinach (I use the pre-washed bagged spinach)
4 large eggs
8 pieces thick-sliced bacon, chopped
4 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces large white mushrooms, sliced
1 small red onion, thinly slice into half moons
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 a large sauce pan and cover with cold water by at least 1-inch. Heat to a boil. Once the water comes to a boil, lower the flame to a very low flame. Leave the eggs in the water for 13 minutes. Remove, cool off with cold water and ice. (run cold tap water into the saucepan until cool to the touch then add some ice) Once the eggs are completely cooled, peel, slice 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.