Alton Brown Spinach Salad Recipe
Spinach salad doesn't have to be boring, and Alton Brown proves it with this one!The warm bacon dressing is the real star—it clings to the spinach just right.I always cook the bacon low and slow so the fat renders properly, which makes the dressing rich and balanced.Hard-boiled eggs add a little heartiness, and the key to good ones is an ice bath right after boiling.A handful of toasted nuts gives the final touch, adding just the right amount of crunch.
Servings: 4
Ingredients
- 8 cups Spinach washed and dried
- 4 slices Bacon cooked and crumbled
- 2 large Eggs hard-boiled and sliced
- 1 cup Mushrooms sliced
- 1/2 cup Red Onion thinly sliced
- 4 tbsp Bacon Grease
- 3 tbsp Red Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1 tbsp Sugar
- Salt and Pepper to taste
Instructions
- Wash and dry 8 cups of spinach thoroughly, as any excess moisture can dilute the dressing.
- Hard-boil 2 large eggs, peel, and slice them into quarters.
- Cook 4 slices of bacon until crisp. Crumble the bacon once cooled. Reserve 4 tablespoons of the bacon grease.
- Mix 4 tablespoons bacon grease, 3 tablespoons red wine vinegar, 1/2 teaspoon Dijon mustard, and 1 tablespoon sugar in a small bowl. Stir until sugar dissolves.
- In a large salad bowl, toss the spinach with sliced mushrooms and red onions, then add the eggs and crumbled bacon.
- Pour the warm dressing over the salad, then add salt and pepper to taste. Toss until well coated.