Spinach Salad

Name: Spinach Salad
Yield: Serves 4
Ingredients: 1½ pounds (680 g) fingerling potatoes, scrubbed; 2 cups (455 g) unsalted butter, cut into pieces; ¼ cup (60 ml) dry sherry; 5 ounces (150 ml) Bacon Stock; 2 large shallots, chopped; 6 garlic cloves, chopped; 6 sprigs fresh thyme; 4 poached eggs (see Note); 3 ounces (85 g) baby spinach; 2 tablespoons canola oil; 6 thin slices bacon, cooked until crisp and crumbled; Kosher salt

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

For the Bacon Vinaigrette

2 tablespoons canola oil
2 large shallots, chopped
¼ cup

Gluten-free

Method

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