Spinach salad with egg, bacon and red onion

Name: Spinach salad with egg, bacon and red onion
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 250 g baby spinach, washed and dried; 3 eggs; 6 slices bacon (about 120 g); 1 small red onion, thinly sliced; 100 g button mushrooms, sliced; For the dressing: 100 ml olive oil; 4 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp sugar; 1/2 tsp salt; freshly ground black pepper

Time: 25 min4 servingsapprox. 420 kcal / serving (estimated)approx. 17 g protein / serving

Spinach salad with bacon is a classic American steakhouse starter: the slightly bitter spinach is balanced by salty, crisp bacon and creamy egg, and the sweet-and-sour dressing ties it all together.

Spinach salad with egg, bacon and red onion (illustration)

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Method

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Lower the eggs into boiling water and cook for 9-10 minutes, then cool in cold water, peel and cut into quarters.
Put the bacon in a cold frying pan and cook over medium heat for 6-8 minutes until crisp, then lift onto paper towels and break into pieces.
Shake the oil, vinegar, mustard, Worcestershire sauce, sugar, salt and pepper together in a jar.
Put the spinach in a large bowl and add the red onion and mushrooms.
Pour over half the dressing and toss gently so the leaves don't bruise.
Divide among plates, top with the egg and bacon, and serve the rest of the dressing on the side.

Source: Wikibooks Cookbook – Spinach Salad (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Dress the salad only right before serving, because spinach wilts within minutes.
Start the bacon in a cold pan: the fat renders slowly and the slices crisp evenly without burning.
For a vegetarian version, replace the bacon with toasted sunflower seeds or smoked tofu.
Dry the washed leaves thoroughly (salad spinner or a clean tea towel), otherwise the dressing slides off.

Frequently asked questions

Can the salad be made ahead?

The dressing and boiled eggs can be made the day before, but assemble the salad just before serving. Dressed spinach loses its texture in 10-15 minutes.

Can I use mature spinach instead of baby spinach?

Yes, but tear the larger leaves and remove the thick stems, which are more bitter and fibrous.

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