Description
Alton Brown’s spinach salad blends Southern charm with culinary precision. Crisp baby spinach leaves mingle with warm bacon, tangy vinaigrette, and perfectly poached eggs, creating a memorable dish you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) young spinach
- 8 pieces thick-sliced bacon, chopped
- 4 large white mushrooms, sliced
- 3 ounces (85 grams) red onion, thinly sliced
- 2 large eggs
Dressing Ingredients:
- 3 tablespoons (45 milliliters) red wine vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon sugar
Seasoning:
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Thoroughly rinse spinach leaves, removing all stems, and carefully pat dry with paper towels. Transfer the cleaned spinach to a spacious mixing bowl and set aside.
- Fill an electric kettle with cold water, ensuring eggs are submerged by at least 1 inch (2.54 centimeters). Bring water to a boil, which will automatically trigger the kettle to shut off.
- Allow eggs to rest in hot water for exactly 15 minutes. Gently crack and remove shells, then slice each egg into eight even wedges. Place chopped eggs on a separate plate.
- Cook bacon in a skillet until perfectly crisp and golden. Transfer to paper towels to drain excess grease, reserving 3 tablespoons (45 milliliters) of rendered fat.
- In a small saucepan over low heat, combine red wine vinegar, granulated sugar, and Dijon mustard. Whisk these ingredients into the reserved bacon drippings.
- Create a creamy dressing by mashing cooked egg yolks in a large mixing bowl. Season with freshly ground black pepper and kosher salt to personal preference.
- Continuously whisk the mixture, gradually incorporating vinegar, sugar, mustard, and melted bacon fat until a smooth emulsion forms. Adjust seasoning as needed.
- Combine prepared spinach with sliced mushrooms and thinly sliced onions. Gently fold in crumbled bacon and prepared dressing, ensuring even distribution.
- Divide the salad among 4 individual serving plates, elegantly arranging chopped eggs on top. Finish with an additional sprinkle of black pepper if desired. Serve immediately while ingredients remain fresh and crisp.
Notes
- Seasonal greens add crisp texture and nutritional boost to this classic salad.
- Farm-fresh eggs provide protein and rich, creamy elements when perfectly cooked.
- Locally sourced bacon delivers smoky depth and irresistible crunchiness to every bite.
- Homemade dressing creates a tangy, warm coating that elevates simple ingredients.
- Chill ingredients before assembling to maintain optimal temperature and flavor integrity.
- Prep components in advance for quick assembly during meal time.
- Customize with additional toppings like sunflower seeds or sliced almonds for extra crunch.
- Store leftovers separately to prevent wilting and maintain ingredient quality.
- Serve immediately after dressing to enjoy maximum flavor and textural contrast.
- Consider using turkey bacon for a lighter protein option without sacrificing taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 292 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 186 mg