Baby Spinach Salad with Warm Bacon Vinaigrette
Tender baby spinach tossed with crispy bacon, soft-boiled eggs, and warm shallot vinaigrette. A classic American salad that's elegant enough for company yet simple enough for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 16g
Ingredients
- 4 count large eggs
- 6 count thick-cut bacon strips
- 6 oz fresh baby spinach
- 2 small shallots, thinly sliced
- 3 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
Bring a small pot of water to a boil over medium-high heat. Gently lower 4 large eggs into the water using a spoon — the water should cover them by about an inch. Set a timer for 6 minutes for soft, jammy yolks. While the eggs cook, fill a small bowl with ice water.
- 2
When the timer sounds, use a slotted spoon to transfer the eggs to the ice bath immediately — this stops the cooking process and ensures the yolks stay creamy. Let them chill for 2 minutes, then gently tap and peel under cool running water. Set aside.
- 3
Cut 6 thick-cut bacon strips into 1-inch pieces. Place them in a 12-inch skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8-10 minutes. You should see the pieces turn golden brown and hear them crackling. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
- 4
Thinly slice 2 small shallots directly into the warm bacon fat still in the skillet (keep the heat at medium). Stir constantly and cook until the shallots become soft and translucent, about 2 minutes — you want them fragrant but not browned.
- 5
Remove the skillet from heat and let it cool for 30 seconds. Pour in 3 tablespoons of red wine vinegar and stir in 0.5 teaspoon of Dijon mustard, mixing until combined. This hot-acid mixture will dissolve the mustard and incorporate with the bacon fat. Slowly drizzle in 0.25 cup of extra-virgin olive oil while whisking constantly to emulsify the vinaigrette — it should turn glossy and slightly thickened. Taste and season with 0.25 teaspoon of kosher salt and 0.125 teaspoon of freshly cracked black pepper.
- 6
Place 6 oz of fresh baby spinach in a large bowl. Pour the warm vinaigrette over the spinach and toss gently with tongs or two spoons until the leaves are evenly coated and just beginning to wilt from the warm dressing, about 1 minute. The gentle heat will soften the spinach without cooking it to mush.
- 7
Divide the dressed spinach among four serving bowls or plates. Top each portion with some of the crispy bacon pieces. Gently halve each of the 4 soft-boiled eggs and nestle 2 halves on top of each salad — the warm yolk will add richness when broken into the greens. Serve immediately while the vinaigrette is still warm.
Tools you’ll need
- small pot
- slotted spoon
- small bowl
- 12-inch skillet
- paper towels
- whisk
- large mixing bowl
- tongs or two spoons
- instant-read thermometer (optional)
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