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Serves 4 to 6 as a first course
Serves 4 to 6 as a first course
This salad comes together quickly, so have the ingredients ready before you begin cooking. When adding the vinegar mixture to the skillet, step back from the stovetop — the aroma is quite potent.
| 6 oz | baby spinach (about 8 cups) |
| 3 T | cider vinegar |
| 1/3 tsp | sugar |
| 1/4 tsp | ground black pepper |
| pinch | salt |
| 10 oz (about 8 slices) | thick-cut bacon, cut into 1/2-inch pieces |
| 1/2 medium | red onion, chopped medium (about 1/2 cup) |
| 1 small clove | garlic, minced or pressed through a garlic press (about 1/2 tsp) |
| 3 | hard-cooked eggs, peeled and quartered lengthwise |
- Place the spinach in a large bowl.
- In a small bowl, stir together the vinegar, sugar, pepper and salt until the sugar dissolves.
- Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Pour the bacon fat into a bowl, then return 3 tablespoons bacon fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until softened, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds.
- Add the vinegar mixture, then remove the skillet from the heat.
- Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently until the spinach is slightly wilted.
- Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
