I LOVED this salad! I was worried that the spinach would wilt super slimy, but it doesn’t at all.
I took this recipe from Cook’s Illustrated “The New Best Recipe”.
Make sure you use baby spinach since it holds up better to a hot dressing. The cookbook also states that the thick-cut bacon offers more presence and textural interest than thin-cut.
6 ounces baby spinach (about 8 cups)
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
10 ounces (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
3 hard boiled eggs, peeled and quartered lengthwise
1. Place the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves; set aside.
2. Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the bacon fat into a heatproof bowl, then return 3 tablespoons bacon fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture, then remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently with tongs until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
SERVES 4 to 6