Spinach Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is what spinach salads want to be when they grow up. Crispy bacon, butter-poached fingerling potatoes, and perfectly poached eggs are paired with a “bit” of spinach, making this more of a dinner entrée than a lunchtime favorite.


For the Bacon Vinaigrette

  • 2 tablespoons canola oil
  • 2 large shallots, chopped
  • ¼ cup


Make the vinaigrette: Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes. Add the sherry and cook until reduced by half. Transfer the mixture to a blender, add the bacon stock, and puree until smooth. Return to the saucepan and bring to a simmer over low heat. Cover and keep warm.

Make the salad: In a medium