Spinach Salad with Hot Bacon Dressing

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Spinach Salad with Hot Bacon Dressing

This Spinach Salad with Hot Bacon Dressing is proof that bacon makes everything better, even your greens! Crispy bacon, a tangy-sweet warm vinaigrette, and tender baby spinach come together in just 20 minutes for a classic, savory side that's anything but boring.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

5 oz baby spinach
½ cup toasted almond slithers
2 white mushrooms thinly sliced (optional)
1 hard boiled egg roughly chopped (optional)
½ tbsp olive oil
4 oz bacon rashers chopped
1 large shallot minced
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup
kosher salt to taste

Instructions

In a large bowl, toss the spinach together with the almond slithers, and the sliced mushrooms and chopped egg, if using. Set aside.
Place the oil and the chopped bacon together in a medium skillet or frying pan before placing it over a medium heat. The fat will render from the bacon as it heats up. Fry until crispy.
Pull the pan off the heat and stir in the minced shallot. Allow to cook int he residual heat for 2 minutes before stirring in the red wine vinegar, Dijon mustard, maple syrup and a good pinch of salt.
Toss the hot dressing with the salad, taste to see if it needs any more salt, and serve immediately.

Notes

Serving suggestion: The bacon almond version works perfectly as a side for other dishes, the more classic egg and mushroom variation is better serving this as more of a meal, or in a soup / salad context.

Pro tips:

Start the bacon in a cold pan. Heating the bacon gradually lets the fat render out slowly, giving you crispier bacon and more drippings for the dressing. Dropping it into a hot pan tends to burn the outside before the fat melts.
Take the pan off the heat before adding vinegar. Vinegar can sputter and splatter when it hits very hot fat. Pulling the skillet off the burner first keeps things safe and stops the shallot from burning.
Dress it right before serving. The warm dressing starts wilting the spinach as soon as it's tossed. For the best texture, toss and serve immediately rather than letting it sit.
Use a big bowl. A roomy bowl lets you toss the spinach with the hot bacon dressing evenly without bruising the leaves. Tongs or two large spoons work best for gentle tossing.
Keep extra drippings in check. If your bacon is especially fatty and you have more than about 3 tablespoons of drippings, pour a little off before making the dressing. Too much fat can make the salad greasy instead of bright and tangy.
Prep ahead in pieces. You can toast the almonds, boil the egg, and chop the bacon and shallot a day ahead. When it's time to eat, the spinach salad with warm bacon dressing comes together in about 10 minutes.

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