Basic Spinach Salad With Hot Bacon Dressing
photo by breezermom
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 5 slices bacon, chopped
- 2 tablespoons shallots, minced
- 1⁄2 cup cider vinegar
- 1⁄2 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 lb fresh spinach, clean and cut off any coarse stems
directions
- Cook bacon until crisp. Remove from pan and set aside.
- Drain most of the bacon fat from the pan leaving only two tablespoons.
- Cook the shallot in the bacon fat for one minute.
- Add the vinegar, sugar, mustard, oil, salt, pepper, and bring to a boil.
- Pour over spinach and toss to combine.
- Sprinkle with reserved bacon pieces and serve immeadiately.
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Reviews
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This is really tasty, and super easy. I like the richness of the bacon with the spinach, and the little hint of sugar. I'm thinking it would be really easy to adapt this to match the flavors of many kinds of meals by changing up the vinegar, or adding various herbs and spices. Very, very nice. We did find that the vinegar is a bit strong if the dressing is very hot, and allowing it to cool for a few minutes before tossing it with the spinach made it much milder, which we liked.
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What a lovely surprise! I made this salad tonight and it was lovely! I made as listed, but substituted Truvia for the sugar. I also added about one tablespoon more of olive oil to the dressing. If you allow the mixture to boil a little while, the mixture did thicken and lost some of the pungent cider vinegar smell. My DH was skeptical, but ended up having seconds and requesting it to be put on the menu. He even suggested that we make it for a dinner party for his parents! Will make again and look forward to trying variations as listed in some of the reviews! Thanks for sharing Slatts!
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Tweaks
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I actually used to make this table side when I was a maître d’ at a restaurant in Los Angeles and was taught by a 70-year-old gentleman who had been a maître d’ all his life and probably served 100,000 of these the only thing I would add is have your spinach in the wooden bowl and once the dressing is ready pour it on top to the spinach And then cover the bowl with the pan so it seems the spinach and makes it nice and soft and the dressing seeps into the spinach
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What a lovely surprise! I made this salad tonight and it was lovely! I made as listed, but substituted Truvia for the sugar. I also added about one tablespoon more of olive oil to the dressing. If you allow the mixture to boil a little while, the mixture did thicken and lost some of the pungent cider vinegar smell. My DH was skeptical, but ended up having seconds and requesting it to be put on the menu. He even suggested that we make it for a dinner party for his parents! Will make again and look forward to trying variations as listed in some of the reviews! Thanks for sharing Slatts!
RECIPE SUBMITTED BY
Slatts
Hayden, 0
Mmmm food