Spinach and Egg Salad with Warm Bacon Dressing
4 servings
20 minutes
Spinach and egg salad with warm bacon dressing is an exquisite dish of European cuisine that combines the freshness of leafy spinach, the tenderness of boiled eggs, and the rich, smoky aroma of crispy bacon. Its warm wine vinegar with Dijon mustard reveals flavor nuances, adding zest and a slight tang to the salad. Mushrooms and red onion add texture and depth of flavor. This salad is perfect as a standalone dish or as a side to meat. It is especially good on cool evenings when you crave something warming yet light. Historically, warm salads with bacon are popular in France and Germany, where the classic combination of sour vinegar and crispy meat is valued for its balance of flavors. Serve immediately after preparation to enjoy its rich aroma and warm, cozy taste.
1
Wash the spinach, trim the tough parts, dry it, and place it in a large bowl.
- Baby spinach: 250 g
2
Boil eggs in boiling salted water hard. Drain, cool under ice water, peel, and cut each into 8 segments.
- Chicken egg: 2 pieces
3
Meanwhile, in a well-heated pan, fry the bacon until crispy. Drain on paper towels, then crumble. Leave 3 tablespoons of bacon fat.
- Bacon: 8 pieces
4
Pour the remaining fat into a small saucepan and place it over low heat. Stir in vinegar, sugar, and Dijon mustard. Season lightly with salt and pepper.
- Red wine vinegar: 3 tablespoons
- Sugar: 1 teaspoon
- Dijon mustard: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Thinly slice fresh mushrooms and red onion. Add them to the spinach and mix. Drizzle with hot dressing and sprinkle with bacon.
- Fresh button mushrooms: 4 pieces
- Red onion: 1 head
- Bacon: 8 pieces
6
Mix and distribute into 4 plates. Place eggs on top, season with salt and pepper. Serve immediately.
- Chicken egg: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
