Spinach, Blue Cheese, and Bacon Salad cover

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Spinach, Blue Cheese, and Bacon Salad

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Ingredients

Warning0 allergens identified

Spinach, Blue Cheese, and Bacon Salad

3 eggs

6 slices bacon

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 tsp honey

¼ tsp salt

¼ tsp black pepper

4 ounces blue cheese

½ cup red onion(cut into thin slivers)

5 ounces baby spinach(5 ounces is 8 cups loosely packed)

Put eggs in a saucepan and add water to cover by at least 1/2 inch. Bring to a boil, then reduce heat slightly and boil for 2 minutes. Cover saucepan, remove from heat, and let eggs sit in hot water for 5 minutes for yolks that are cooked but still a bit jammy, or 10 minutes for yolks that are firm but still tender. Meanwhile, continue to next step.

Arrange bacon in a single layer in a large frying pan. Cook over medium heat, turning once or twice, until browned and crisp, 10 to 12 minutes. Transfer bacon to paper towels and set aside.

Drain eggs, return to saucepan, and fill with cold water. To speed up cooling, as the water warms up from the eggs, replace it with fresh cold water. Let stand until eggs have cooled to room temperature. Peel eggs and quarter them.

Whisk together olive oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Slice bacon crosswise and crumble blue cheese.

For a tossed salad, add red onion and spinach to bowl with dressing and toss to coat, then add blue cheese, bacon, and hard-cooked eggs, gently toss salad again, and serve. Or, for a more dramatic presentation, place spinach on a large platter. Arrange bands of red onion, blue cheese, bacon, and eggs on top; drizzle with dressing; and serve.

Nutrition

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Tips & Tricks (5)

Cook Bacon Low and Slow 🥓
Bake bacon at 400°F for 15-20 minutes instead of pan-frying to achieve even crispness without burning, then crumble it just before serving to maintain maximum crunch.
Dress Spinach at the Last Moment ⏰
Add vinaigrette only 2-3 minutes before serving to prevent the delicate baby spinach from wilting and becoming soggy.
Emulsify Your Vinaigrette Properly 🥣
Whisk the Dijon mustard with vinegar and salt first, then slowly drizzle in olive oil while whisking continuously to create a stable emulsion that coats the greens evenly.
Ice Bath for Perfect Eggs 🧊
Immediately transfer hard-cooked eggs to an ice bath after cooking to stop the cooking process and prevent that gray-green ring around the yolk, ensuring bright, appetizing presentation.
Slice Red Onion Thin and Soak 🧅
Cut red onion into paper-thin slices and soak in ice water for 10 minutes before adding to reduce harshness and create a crisp, refreshing texture that complements the rich blue cheese.