Twice, this week, from our deck.
Wilted Spinach Salad
4 ounces baby spinach
1 large eggs
4 pieces thick-sliced bacon, chopped
1 1/2 TBS red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 slice of a mild sweet onion, if it has much bite to it, I’d skip it]
Wash and spin, or pat, dry the spinach. Place into a large salad bowl along with the sliced onion and set aside.
Hard boil your egg by placing it into a pan and cover with cold water, by at least 1-inch. Turn the heat on. Once the water comes to a boil, cover and turn the heat off. Leave the egg in the water for 12 minutes. Drain, rinse and peel off the shell, under cold running water. Slice or chop your egg.
While the egg is cooking, fry the bacon and remove to a paper towel to drain, reserving the rendered fat, hopefully you have about 1 1/2 TBS, more would be better. Crumble the bacon and set aside.
In the same skillet you fried the bacon in, whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the dressing and half the bacon pieces and toss to combine. Divide the spinach between 2 plates and evenly divide the egg and bacon on top. Season with pepper. Serve immediately.
This isn’t our *usual* family Spinach Salad recipe. It is definitely lighter pairing better with the fragility of home grown spinach. This recipe is more like the wilted greens Grandma used to make. But, of course, her bacon had much more fat than mine has.