Spinach Salad with Warm Bacon Mustard Dressing
- Carbohydrate 0.13325 g
- Cholesterol 0 mg
- Fat 0.38149999955 g
- Fiber 0.0824999988079071 g
- Protein 0.10925 g
- Saturated Fat 0.045034999937864 g
- Serving Size 1 1 Serving (3g)
- Sodium 46.8007682291577 mg
- Sugar 0.0507500011920929 g
- Trans Fat 0.012141249987814 g
- Calories 4 calories
Step-by-step
- In a small frying pan fry the bacon until crisp. Meanwhile wash the spinach and set aside.
- In a large bowl mix together the mustard, pepper and the olive oil. When the bacon is done add half the bacon to the mix and most of the bacon rendering.
- Add the salad and mix well, taste and add salt if need be.
- Add the remaining bacon to the salad and serve.
- The salad leaves need to be well coated. Add more mustard if need to
Cold green salads rely on chilled vinaigrettes, but raw spinach responds differently to temperature. Pairing fragile greens with a hot dressing requires precise synchronization. Render the bacon over medium-low heat in a small skillet to extract maximum fat without scorching the protein solids. While the pork crisps, prepare the greens by drying them completely in a salad spinner. Wet leaves repel oil, creating pools of fat at the bottom of the bowl instead of an even coating.
The Chemistry of Emulsification
Dijon mustard contains natural mucilage compounds that act as emulsifiers, binding the rendered pork fat and olive oil together into a cohesive coating. Pouring the hot bacon grease directly into the mustard initiates this bond immediately. Whisk the mixture vigorously until it thickens slightly before introducing the greens. Temperature management matters here. If the fat is smoking hot, it will instantly wilt the spinach into a slimy texture. Let the pan sit off the heat for sixty seconds before tossing.
- Greens remain soggy: Ensure spinach is completely dry before tossing, using paper towels if a spinner is unavailable.
- Dressing breaks: Whisk an additional half teaspoon of Dijon into the mixture to re-establish the emulsion.
- Bacon burns: Lower the burner heat immediately and render the pork more slowly to protect the fond.
