📝 About This Recipe
This classic steakhouse-style salad is a masterclass in the balance of textures and temperatures. Earthy, tender baby spinach leaves are gently wilted by a luxurious, warm dressing crafted from rendered bacon fat, sharp Dijon, and tangy cider vinegar. Topped with jammy soft-boiled eggs and crisp red onions, it’s a sophisticated dish that elevates simple greens into a soul-warming culinary experience.
🥗 Ingredients
The Salad Base
- 8-10 ounces Baby Spinach (washed and thoroughly dried)
- 1/2 Red Onion (very thinly sliced into half-moons)
- 4 ounces Cremini Mushrooms (thinly sliced)
- 2-4 pieces Large Eggs (at room temperature)
The Warm Vinaigrette
- 6 slices Thick-Cut Bacon (cut into 1/2-inch lardons)
- 1 small Shallot (finely minced)
- 1 clove Garlic (grated or minced)
- 1/4 cup Apple Cider Vinegar (high quality)
- 1 tablespoon Dijon Mustard (smooth style)
- 1 teaspoon Pure Maple Syrup (to balance the acidity)
- 1/4 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (coarsely ground)
👨🍳 Instructions
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1
Begin by preparing the eggs. Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and simmer for exactly 7 minutes for a 'jammy' yolk. Immediately transfer to an ice bath for 5 minutes before peeling and halving.
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2
In a very large heat-proof mixing bowl, combine the fresh baby spinach, sliced mushrooms, and red onions. Toss them together lightly so they are evenly distributed.
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3
Place the bacon lardons in a cold medium-sized skillet. Turn the heat to medium and cook slowly, stirring occasionally. Starting with a cold pan helps render the maximum amount of fat.
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4
Once the bacon is golden brown and crispy (about 8-10 minutes), use a slotted spoon to remove the bacon bits and drain them on a paper towel-lined plate. Keep the rendered fat in the skillet.
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5
Measure the fat remaining in the pan. You need approximately 3-4 tablespoons. If you have too much, spoon some out; if you have too little, add a touch of extra virgin olive oil.
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6
Return the skillet to medium-low heat. Add the minced shallots and cook for 1-2 minutes until softened and translucent, but not browned.
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7
Add the garlic to the skillet and sauté for just 30 seconds until fragrant. Do not let it burn or it will turn bitter.
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8
Whisk in the Dijon mustard and maple syrup until a smooth paste forms within the fat.
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9
Carefully pour in the apple cider vinegar. It may steam and sizzle—this is normal. Whisk constantly for 1 minute to emulsify the dressing into a thick, glossy vinaigrette.
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10
Season the warm dressing with salt and plenty of black pepper. Taste a small leaf of spinach dipped in the dressing to check for seasoning balance.
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11
While the dressing is still piping hot, pour it directly over the spinach mixture. Use tongs to toss the salad immediately. The heat will slightly wilt the spinach without making it soggy.
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12
Add the crispy bacon bits back into the bowl and give it one final quick toss.
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13
Divide the salad onto four chilled plates. Top each portion with two egg halves, sprinkle with a final pinch of black pepper, and serve immediately while the dressing is still warm.
💡 Chef's Tips
Ensure the spinach is bone-dry; any water on the leaves will prevent the warm dressing from adhering and will dilute the flavor. For a vegetarian version, swap the bacon for smoked paprika-roasted chickpeas and use olive oil as the fat base. Don't over-wilt the greens—the goal is 'tender-crisp,' so only toss the dressing in right before you are ready to sit down and eat. If your vinegar is particularly sharp, add an extra half-teaspoon of maple syrup to mellow the bite. Use a high-quality aged cider vinegar for a more complex, fruity depth of flavor.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or a Sauvignon Blanc to cut through the richness of the bacon. Serve alongside a grilled ribeye steak or pan-seared salmon for a complete, high-protein meal. Accompany with a thick slice of toasted sourdough bread to soak up the extra warm vinaigrette at the bottom of the bowl. For an added crunch, garnish with toasted pecans or walnuts just before serving. This salad makes an excellent starter for a French-themed dinner party followed by Coq au Vin.