Spinach Salad with Warm Bacon Dressing
Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.
apple cider vinegar
salt and black pepper
1/2 pound, thick-cut, cut into 1/2-inch pieces
half of a medium size, chopped
minced, or pressed, 1 small clove
Add the egg to a small or medium saucepan, cover with cold water, cover and bring to a boil over high heat. Remove the pan from the heat, keep covered, and allow to stand 10 minutes.
While the eggs are sitting in the hot water, fill a medium bowl with 1 quart ice water.
After 10 minutes, remove the eggs from the hot water to ice water with a slotted spoon, allow to stand for another 5 minutes. Peel the eggs, quarter them lengthwise, and set aside.
The bacon cooks quicker if you chop the slices into ½ inch sized pieces. Add the bacon in a medium skillet over medium heat and cook until crisp, 9 to 11 minutes.
In a small bowl combine the vinegar, sugar, salt and pepper. Stir to dissolve, set aside.
With a slotted spoon, remove bacon from the skillet, and drain on a paper towel-lined plate.
Transfer the bacon fat into a small bowl, then return 3 tablespoons of bacon fat to the same skillet.
Stir in the onion and cook over medium heat, stirring often.
Pour the vinegar mixture, then remove the skillet from heat, working quickly, scape the bottom of skillet with a wooden spoon to loosen any browned bits of flavor.
Pour the dressing over the spinach, place the bacon on top, and gently toss until spinach is just wilted.
Divide among serving plates, place egg quarters on top of each salad.