Spinach, Egg, and Bacon Salad

Name: Spinach, Egg, and Bacon Salad
Ingredients: 4 large eggs, hard-boiled; 0.75 pound slab bacon, cut into ¼-inch cubes; 1 clove garlic, peeled and minced; 1 small shallot, finely chopped; Juice of 1/2 lemon; 1.5 tablespoons sherry vinegar; 0.25 cup extra-virgin olive oil; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 pounds baby or flat-leaf spinach, washed

3.9

(16)

By

Martha Stewart Editors

Updated on September 2, 2020

Servings:

8

Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.

Ingredients

4 large eggs, hard-boiled
¾ pound slab bacon, cut into ¼-inch cubes
1 clove garlic, peeled and minced
1 small shallot, finely chopped
Juice of 1/2 lemon
1 ½ tablespoons sherry vinegar
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds baby or flat-leaf spinach, washed

Directions

Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest.
Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper.
In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately.