Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

 

Today we’re featuring a recipe for a Wilted Spinach Salad with Warm Bacon Vinaigrette. When you think of wilted salad, it suggests soggy, limp lettuce that’s been sitting in dressing too long. However, when you intentionally wilt fresh greens with a warm dressing the result is amazingly good.

I prefer baby spinach in general, because it requires less work. The stems are delicate and edible, while mature spinach needs to have each stem pulled off.

Wilted Spinach Salad with Warm Bacon Vinaigrette

Place the diced bacon in a cold pan. This prevents the bacon from sticking to the bottom of the pan and it browns evenly.

The bacon, scallions and vinegar release aromas that are smoky, savory and tangy all at once. For added texture, don’t hesitate to add toasted or seasoned nuts for an added crunch.

Watch the Wilted Spinach Salad with Warm Bacon Vinaigrette Video Here

 

 

Wilted Spinach Salad with Warm Bacon Vinaigrette
Author: 
Recipe type: Salad
Makes: 4 servings
 
The bacon, scallions and vinegar release aromas that are smoky, savory and tangy all at once. For added texture, don’t hesitate to add toasted or seasoned nuts for an added crunch.
Ingredients
  • BACON VINAIGRETTE
  • 2 slices bacon, diced
  • 4 sliced scallions, green tops included
  • 2-3 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • a pinch of coarse salt
  • a few turns of the peppermill
  • WILTED SPINACH SALAD
  • 6 cups baby spinach
  • 2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
  • ½ cup thinly sliced red onions, rinsed and dried
  • 16 cherry tomatoes, halved
  • ¼ cup blue cheese crumbles
Method
  1. VINAIGRETTE
  2. Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.
  3. Stir in the scallion and cook until wilted, about 2 minutes.
  4. Add the olive oil, vinegar, salt and pepper and whisk.
  5. SPINACH SALAD
  6. Place the spinach, mushrooms, onions and tomatoes in a salad bowl. Whisk the hot dressing one more time and pour over the salad. Toss and top with the blue cheese.

BACON VINAIGRETTE
2 slices bacon, minced
4 sliced scallions, green tops included
2-3 tablespoons olive oil
2 tablespoons champagne vinegar
a pinch of coarse salt
a few turns of the peppermill

METHOD
Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.

Stir in the scallion and cook until wilted, about 2 minutes.

Add the olive oil, vinegar, salt and pepper and whisk.

WILTED SPINACH SALAD
6 cups baby spinach
2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
½ cup thinly sliced red onions, rinsed and dried
16 cherry tomatoes, halved
¼ cup blue cheese crumbles

METHOD
Place the spinach, mushrooms, onions and tomatoes in a salad bowl. Whisk the hot dressing one more time and pour over the salad. Toss and top with the blue cheese.

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