Ina Garten Spinach Salad Recipe
This Ina Garten Spinach Salad Recipe is a classic for a reason. It is light, crunchy, and very easy to make for guests.
Ingredients
- 8 ounces of fresh baby spinach leaves.
- 4 slices of thick-cut smoked bacon.
- 1/2 cup of thinly sliced red onion.
- 2 tablespoons of good red wine vinegar.
- 1 teaspoon of granulated white sugar.
- 1/2 teaspoon of pure kosher salt.
- 1/4 teaspoon of cracked black pepper.
- 2 hard-boiled eggs sliced for topping.
- 1/2 cup of fresh sliced mushrooms.
Instructions
Clean the Spinach
- Wash the baby spinach leaves in very cold water. Dry them fully so the dressing sticks to them.
Fry the Bacon
- Place the bacon slices in a cold frying pan. Cook over medium heat until they are very crispy.
Drain and Chop
- Move the bacon to a plate with paper towels. Crumble it into small pieces once it is cool.
Sauté the Onions
- Keep two tablespoons of bacon fat in the pan. Sauté the red onions for just one minute now.
Make the Dressing
- Whisk the vinegar, sugar, salt, and pepper into the fat. Let it bubble for thirty seconds to blend well.
Assemble the Bowl
- Put the spinach, mushrooms, and bacon in a large bowl. Pour the hot dressing over the green leaves.
Toss the Salad
- Use your tongs to coat every leaf with sauce. The heat will slightly wilt the fresh baby spinach.
Add the Eggs
- Place the sliced hard-boiled eggs on the very top. Serve it immediately while the dressing is still warm.
Notes
- Use baby spinach because the leaves are very tender.
- Do not toss the salad until you are eating.
- Always use real bacon fat for the best flavor.
- Add toasted pecans for an extra nutty crunch today.
- Use a high-quality red wine vinegar for the tang.
- Make sure the spinach is very dry before mixing.
- Serve on chilled plates to keep the greens fresh.