Save to Pinterest The first time I made this salad, I was trying to use up odds and ends from the refrigerator. Now it has become one of those recipes I find myself craving on busy weekdays when I want something substantial but not heavy. The combination of warm bacon and cold, crisp spinach creates this perfect temperature contrast that makes every bite interesting.
Last summer, I served this at a backyard gathering and watched my friend Sarah, who claims to hate salads, go back for seconds. She said the bacon and egg made it feel like a real meal, not just rabbit food. There is something about this combination that converts even the most skeptical vegetable eaters.
Ingredients
- Fresh baby spinach leaves: Baby spinach is tender and mild, making it perfect for salads. I have found that drying the leaves thoroughly after washing prevents the dressing from sliding right off.
- Large eggs: Room temperature eggs peel more easily after boiling. I have started adding eggs to cold water then bringing it to a boil for the most consistent results.
- Bacon slices: Thick-cut bacon holds up better in salads and stays crisp longer. The smoky flavor is really the backbone of this whole dish.
- Cherry tomatoes: They add bursts of sweetness and color. Even if you do not think you like tomatoes in salad, try these, they completely change the experience.
- Red onion: Thinly sliced red onion provides a sharp bite that cuts through the rich bacon and creamy yolks. Soaking the slices in cold water for 10 minutes tames the harshness if you are sensitive to raw onion.
- Extra-virgin olive oil: A quality olive oil makes a noticeable difference in the dressing. I use one with a grassy, peppery finish to stand up to the bacon.
- Red wine vinegar: This adds brightness and helps cut through the fat from the bacon and egg yolks. Apple cider vinegar works beautifully too if that is what you have on hand.
- Dijon mustard: The emulsifier that helps the dressing come together smoothly. It also adds that classic sharp flavor that makes vinaigrettes so addictive.
- Honey: Just a touch balances the acidity and brings everything together. I once tried omitting it and the dressing felt incomplete.
Instructions
- Perfect the eggs:
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then immediately reduce heat to maintain a gentle simmer. Set a timer for exactly 8 minutes for that perfect jammy yolk, then transfer to an ice bath to stop the cooking.
- Crisp the bacon:
- Lay bacon slices in a cold skillet, then turn heat to medium. This technique helps the fat render slowly and evenly, preventing curling and ensuring even crispiness. Drain on paper towels and crumble into generous bite-sized pieces while still warm.
- Whisk the dressing:
- Combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens and emulsifies, which should take about 30 seconds of enthusiastic whisking.
- Assemble the base:
- In a large, wide bowl, combine the dried spinach leaves, halved cherry tomatoes, and thinly sliced red onion. I usually toss these gently with my hands to distribute everything evenly before adding the heavier toppings.
- Finish and serve:
- Arrange the sliced eggs and crumbled bacon on top of the spinach mixture. Drizzle about half the dressing over the salad, toss gently to coat, and add more dressing as needed. Serve immediately while the bacon is still slightly warm.
Save to Pinterest This salad has saved me on countless nights when I wanted something satisfying but did not have the energy for a full cooking session. My daughter now requests it for her birthday dinner every year, which is probably the highest compliment a recipe can receive in our house.
Make It Your Own
I have discovered that crumbled feta or goat cheese adds a creamy element that pairs wonderfully with the salty bacon. Sometimes I add toasted walnuts or pecans for extra crunch, especially in autumn when I am craving those warmer flavors. A handful of sliced mushrooms sautéed in the bacon fat creates an earthy depth that makes the salad feel even more substantial.
Timing Is Everything
The best version of this salad happens when you time it so the bacon and eggs are still slightly warm when they hit the spinach. This slight warmth helps the dressing adhere better and makes the whole dish feel more comforting. I have learned to start the eggs first, then the bacon, then whisk the dressing while everything else cooks.
Serving Suggestions
This salad stands alone beautifully as a light dinner, but it also pairs wonderfully with crusty bread to soak up any extra dressing. A chilled glass of Sauvignon Blanc cuts through the richness perfectly. For heartier appetites, consider serving alongside a simple soup or grilled chicken.
- Keep the components separate if meal prepping for the week
- The dressing can be made up to 3 days ahead and stored in the refrigerator
- Leftover bacon and eggs make a fantastic breakfast the next morning
Save to Pinterest There is something deeply satisfying about a salad that leaves you feeling nourished rather than deprived. I hope this becomes one of those recipes you turn to again and again.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Prepare components separately in advance. Cook bacon and boil eggs up to 2 days before. Store spinach and dressing separately, then toss just before serving to maintain freshness and crisp texture.
- → What can I substitute for bacon?
Try crispy pancetta, prosciutto, or smoked turkey for similar savory depth. For vegetarian options, use toasted walnuts or pecans to maintain that satisfying crunch while adding nutty richness.
- → How do I prevent the eggs from overcooking?
Start eggs in cold water, bring to a boil, then immediately reduce heat to a gentle simmer. Eight minutes produces perfectly set yolks with creamy centers. Transfer to ice water to stop cooking immediately.
- → Can I use different greens?
Arugula adds peppery bite, mixed greens provide variety, or kale offers hearty texture. Adjust dressing quantities slightly—delicate greens need less dressing while sturdy kale benefits from more.
- → How long does the dressing keep?
Store homemade dressing in an airtight container in the refrigerator for up to one week. The olive oil may solidify when cold—simply let it sit at room temperature for 10 minutes and whisk well before using.
- → Is this suitable for meal prep?
Absolutely. Portion components into separate containers: greens in one, eggs and bacon in another, dressing in a small jar. Assemble individual portions throughout the week for quick, satisfying lunches.