Warm Bacon Dressing Topped Spinach Salad
Whatcha need, buddy? Let's whip up a kickass Spinach Salad that'll make your taste buds dance. Instead of the standard olive oil in the dressing, we're using outrageous bacon fat to upgrade that flavor.
Here's the lowdown on this badass salad.
Yield: Enough to make your crew go wild, about 6 servingsDifficulty: A cinch, even for a beginnerTotal Time: 15 minutes of badasseryActive Time: 15 minutes (you're not staring at the clock, right?)
Ingredients (9)
- 9 ounces of thick-sliced smoked bacon, diced into bite-sized pieces
- 1 medium shallot, minced
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons packed light brown sugar
- 3/4 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 pounds of spinach, washed, stemmed, torn into manageable chunks, and thoroughly dried
- 3/4 cup toasted pecans, coarsely chopped (y'know, if ya feel like it)
The Game Plan
- Chill the Bacon: For easier handling, stick the bacon in the fridge for 20 to 25 minutes until it firms up like a champ.
This recipe has been featured on our Winter Cabin Fever and Supercharge with Superfoods menus. So, consider yourself part of an exclusive, badass crew.
Let's Get This Party Started
- Heat a large-ass frying pan over medium heat. Add the bacon and cook, stirring occasionally, until it's all crispy and beautiful, which takes about 4 minutes. Once it's ready, transfer the bacon to a paper-towel-lined plate and let it cool. Don't forget to save the bacon fat for our dressing.
- With the same pan still over medium heat, add the shallot and cook until it's fragrant, just about 30 seconds. Whisk in the vinegar, brown sugar, and Dijon mustard, then remove that beauty from the heat and season with salt and pepper.
- Combine the spinach, reserved bacon, and pecans in a big-ass bowl. Toss in the vinaigrette and give it a good mix. Season that shiz with more salt and pepper if you think it needs it. Serve that shit while it's still warm.
Beverage Pairing
Pair this badboy with a Niklas Sauvignon Blanc from Alto Adige, Italy. With its high acidity, this white wine will stand up to the bacon fat and vinegar tartness perfectly. Enjoy!
- To prepare the vinaigrette, reserve the rendered bacon fat from step 1, as it's needed for the dressing.
- The Spinach Salad recipe's unique twist lies in using the bacon fat instead of standard olive oil in the vinaigrette, enhancing the flavor beyond the ordinary.
- This salad also offers a nutritional boost by including spinach, pecans, and a healthier dressing made with bacon fat, red wine vinegar, and a touch of brown sugar and Dijon mustard.
