SHRIMP SPINACH SALAD RECIPES

Name: Spinach Salad with Warm Bacon Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 ounces young spinach; 2 large eggs; 8 pieces thick-sliced bacon, chopped; 3 tablespoons red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon Dijon mustard; Kosher salt and freshly ground black pepper; 4 large white mushrooms, sliced; 3 ounces red onion (1 small), very thinly sliced

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To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

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