Warm Spinach and Bacon Salad

Name: Warm Spinach and Bacon Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 people
Ingredients: ½ cup good-quality extra virgin olive oil; 1 lb button mushrooms; 2 teaspoon fresh lemon juice; 2 cloves garlic; 1 teaspoon fresh thyme; ¼ teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; 3 large eggs; 10 oz fresh baby spinach; 8 thick slices applewood-smoked bacon; 3 tablespoon balsamic vinegar; 1 tablespoon whole-grain mustard; 1 small red onion; 1 cup cherry tomatoes

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 people
Calories
212 kcal
Course
Salad

Warm Spinach and Bacon Salad

Kaitlin Leblanc

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This Warm Spinach and Bacon Salad is pure comfort in a bowl. The warm vinaigrette is so satisfyingly delicious and brings the wonderful components of this salad together perfectly. Bacon, marinated mushrooms and hard-boiled eggs were made for this incredible salad. So very tasty!

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Ingredients

Servings

½ cup good-quality extra virgin olive oil
1 lb button mushrooms halved, or quartered
2 teaspoon fresh lemon juice
2 cloves garlic minced
1 teaspoon fresh thyme chopped
¼ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3 large eggs
10 oz fresh baby spinach
8 thick slices applewood-smoked bacon roughly chopped
3 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard
1 small red onion thinly sliced
1 cup cherry tomatoes halved

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Instructions

In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
Add the mushrooms and cook, stirring frequently, until they have softened, are lightly browned and giving off their juices, about 6 minutes.
Transfer the mushrooms to a bowl. Add 4 tablespoons of the oil, the lemon juice, garlic, thyme, red pepper flakes, and a pinch of salt and pepper.
Toss the mushrooms to coat and let marinate for at least 1 hour, up to 24 hours.
Hard boil the eggs by placing them in a pot just large enough to hold them. Add cold water to cover by about an inch and bring to a boil over high heat.
Remove the pan from the heat and cover. Let stand for 15 minutes.
Drain the eggs, then transfer to a bowl of ice water and let cool. Peel and slice the eggs. Set aside.
Put the spinach in a large salad bowl.
Fry the bacon pieces in a large skillet over medium heat, stirring occasionally, until crisp, about 7 minutes.
Transfer the bacon to paper towels to drain.
Pour off all but 2 tablespoons of the bacon fat in the pan.
Off the heat, whisk the vinegar and mustard into the bacon fat, then whisk in the remaining 2 tablespoon of oil.
Season to taste with salt and pepper and then drizzle over the spinach and then toss to coat.
Divide the dressed spinach among individual bowls and top with the cooked bacon, marinated mushrooms, sliced eggs, onion slices, and tomatoes.