Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted salad is typically an unappealing one, with old, brown leaves. An intentionally wilted spinach salad, however, gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

I prefer baby spinach in general, because it requires less work. The stems are delicate, edible and usually less sandy than their mature counterpart. Mature spinach needs a thorough wash and rinse and the tough stems have to be removed. A tedious job.

Wilted Spinach Salad with Warm Bacon Vinaigrette

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

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.

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Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted spinach salad gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions
  • Category: Salads

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 cranks on the pepper mill

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

Instructions

Bacon Vinaigrette

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.

Spinach Salad

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.

Notes

Use as much olive to the bacon fat to make 1/4 cup.

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

 

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