Spinach Salad with Hot Bacon Dressing
I use instant chopped onions and/or precooked bacon when in a pinch or a hurry
I use instant chopped onions and/or precooked bacon when in a pinch or a hurry
- Carbohydrate 24.3758148199531 g
- Cholesterol 132.611999995171 mg
- Fat 29.7113196248017 g
- Fiber 2.57419968749297 g
- Protein 8.98107791117629 g
- Saturated Fat 4.07074794733536 g
- Serving Size 1 1 Serving (237g)
- Sodium 352.473829807516 mg
- Sugar 21.8016151324602 g
- Trans Fat 2.10603588684737 g
- Calories 386 calories
Step-by-step
- Mix spinach, mushrooms and eggs in bowl.
- Heat remaining items for 10 minutes.
- Pour over salad and serve.
What happens when the residual heat of a rendered fat meets raw greens? In traditional tavern and farmhouse cooking, hot vinegar dressings serve a dual purpose: they dissolve accumulated pan drippings into a cohesive emulsion while simultaneously wilting tough leaf structures just enough to absorb seasonings without turning them to mush. Spinach leaves possess a cellular rigidity that makes them uniquely suited for this specific chemical interaction.
- Grate the onion on a microplane rather than dicing it to release maximum allium juice directly into the vinegar base.
- Whisk the canola oil in a steady, thin stream once the cider vinegar and ketchup mixture reaches a gentle simmer to prevent the fat from breaking.
- Store cooked hard-boiled eggs unpeeled in a container for up to seven days to preserve their moisture barrier.
- Slice mushrooms uniformly at one-quarter inch thickness so they absorb the warm dressing evenly across every surface.
Precision in sequencing dictates whether the greens retain structural integrity or collapse completely under thermal shock. Pour the liquid immediately after heating while the temperature hovers near 165 degrees Fahrenheit for optimal wilting.
