📝 About This Recipe
This elegant salad is a masterclass in the balance of textures and temperatures, featuring tender baby spinach gently wilted by a hot, silken bacon vinaigrette. Inspired by classic French bistro fare, the dish marries the earthy bitterness of greens with the richness of perfectly boiled eggs and crispy lardons. It is a sophisticated, soul-warming starter or light lunch that transforms humble ingredients into a gourmet experience.
🥗 Ingredients
The Salad Base
- 10 ounces Baby Spinach (fresh, washed and thoroughly dried)
- 4 pieces Large Eggs (at room temperature)
- 1/2 piece Red Onion (very thinly sliced into half-moons)
- 1 cup Button Mushrooms (cleaned and thinly sliced)
The Warm Vinaigrette
- 4 slices Thick-cut Bacon (cut into 1/2-inch lardons)
- 2 tablespoons Extra Virgin Olive Oil (only if needed to supplement bacon fat)
- 1 piece Shallot (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Dijon Mustard (smooth style)
- 3 tablespoons Red Wine Vinegar (high quality)
- 1 teaspoon Pure Maple Syrup (to balance acidity)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Toasted Walnuts (roughly chopped)
- 2 tablespoons Chives (finely snipped)
👨🍳 Instructions
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1
Prepare an ice bath by filling a medium bowl with cold water and a handful of ice cubes. Set aside.
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2
Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water using a slotted spoon. Boil for 7 minutes for a 'jammy' yolk or 9 minutes for a traditional hard-boiled set.
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3
Immediately transfer the eggs to the ice bath for 5 minutes. Once cooled, gently crack and peel them, then slice into halves or quarters and set aside.
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4
In a very large heat-proof mixing bowl, combine the fresh spinach, sliced red onions, and sliced mushrooms. Toss them together lightly to distribute.
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5
Place the bacon lardons in a cold medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crisp and the fat has rendered out (about 6-8 minutes).
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6
Using a slotted spoon, remove the crispy bacon and drain on a paper towel, leaving the rendered fat in the skillet.
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7
Measure the fat in the pan. You need about 3-4 tablespoons. If you have less, add the olive oil to reach that amount.
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8
Return the skillet to medium-low heat. Add the minced shallots and cook for 1-2 minutes until translucent and fragrant.
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9
Add the minced garlic and cook for just 30 seconds, being careful not to let it brown or turn bitter.
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10
Whisk in the Dijon mustard, red wine vinegar, maple syrup, salt, and pepper. Bring the mixture to a brief simmer for 30 seconds until emulsified and hot.
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11
Immediately pour the hot vinaigrette over the spinach mixture in the large bowl.
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12
Using tongs, toss the salad vigorously for about 30-60 seconds. The heat from the dressing will slightly collapse the spinach leaves without making them soggy.
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13
Divide the wilted salad among four plates. Top each portion with the reserved crispy bacon and the sliced eggs.
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14
Garnish with toasted walnuts and snipped chives. Serve immediately while the salad is still warm.
💡 Chef's Tips
Ensure the spinach is bone-dry; any excess water will prevent the dressing from clinging to the leaves and result in a watery salad. For a vegetarian version, omit the bacon and use 4 tablespoons of butter or olive oil, adding a pinch of smoked paprika to mimic the smoky flavor. Don't over-wilt the spinach; you want the leaves to be bright green and just beginning to soften, not dark and mushy. Use high-quality red wine vinegar—the acidity is the backbone of this dish and balances the richness of the bacon fat.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling to cut through the richness. Serve alongside a thick slice of toasted sourdough bread to soak up the extra warm dressing and egg yolks. This makes a wonderful side dish for a roasted chicken or a seared steak. For a complete brunch, serve with a side of creamy polenta or grits.