I love the satisfaction of re-creating a classic French dish right in the comfort of my own kitchen. My Wilted Spinach Salad with a Warm Bacon Vinaigrette is just that…and more. This salad truly has all the elements of perfection—tender, slightly wilted leaves of baby spinach tossed with peppery chopped scallions, crumbly hard-boiled egg, and a slightly sweet but tart vinaigrette of crispy bacon, red onions, and apple cider vinegar. A classic French salad that accompanies just about any main dish —anything from a perfectly roasted chicken, to a late summer soup, to even a delicious grilled fish filet.
Tossing the baby spinach leaves into the warm bacon vinaigrette
(To view this recipe, click on the blue title of the blog post above*)
Wilted Spinach Salad with a Warm Bacon Vinaigrette
Ingredients:
- 4 slices of thick cut bacon, cut into small strips
- 1 large red onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 12 oz. baby spinach, washed and patted dry
- 4 scallions, ends trimmed and finely chopped
- 2 large eggs, hard boiled and crumbled
Directions:
- In a large sauté pan, cook the bacon over medium heat until crisp. Remove the cooked bacon from the pan with a slotted spoon, leaving the fat in the sauté pan. Add the sliced onion to the pan and cook over medium-high heat for approximately 5-7 minutes, or until the onions are tender. Add the vinegar and sugar to the pan, stirring to remove the bits from the bottom of the pan.
- Reduce the heat to low and add in the spinach leaves. Season with salt and pepper; lightly toss the spinach in the pan with kitchen tongs until slightly wilted. Toss the scallions and cooked bacon with the spinach mixture and divide evenly among the salad plate. Top each salad with crumbed egg and serve immediately.
Tagged: apple cider vinegar, bacon, green onions, hard boiled egg, red onions, Salad, scallions, side salad, spinach, spinach salad, wilted greens
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