The perfect Spinach Salad has tender spinach leaves gently wilted with warm bacon dressing. A few pieces of hard-boiled egg complete this simple, satisfying side dish.
In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat.
To make the salad:
In a very large bowl, add spinach. Immediately pour over warm bacon dressing and toss to wilt. Portion the salad onto individual plates if desired and garnish with bacon and eggs.
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Notes
Olive oil: If you don't render enough fat from your bacon, just add olive oil until you reach 1/4 cup.
Red onion: Minced shallot works too.
Sugar: This dressing is sweet. If you don't like overly sweet dressings, feel free to start with 1 or 2 tablespoons of sugar and increase as you see fit.
Vinegar: I always use white vinegar, but cider vinegar, red wine vinegar, or white wine vinegar are also good.
Spinach: Flat-leaf spinach is the best for salads and is usually sold in bunches or pre-washed in bags (often labeled "baby spinach"). Curly-leaf spinach, sold in crinkly bags, is tough, fibrous, and better for cooking than eating raw.
Cleaning your spinach: Wash small amounts of greens in a bowl, swishing around to loosen any dirt. Spin dry in a salad spinner or lay on a clean kitchen towel. Roll up the kitchen towel and store in the refrigerator to keep your greens fresh.