Spinach Salad with Hot Bacon Dressing
Classic spinach salad with hot bacon dressing, mushrooms, eggs and homemade croutons. Make-ahead tips, storage, and easy swaps.
This is a recipe that has developed over 20 years. The origins of the recipe are in a cookbook from Sunset Magazine, but I am sure that they wouldn't recognize it now. It is a family treasure. It is something that our extended family has viewed as a staple of the holidays---whatever holiday it is. The one year that I broke my arm, I was allowed to not make it for Thanksgiving, but that I had better recuperate enough to make it for Christmas. It was a great incentive to do so :-), and it was there for Christmas dinner. I am submitting it with the permission of my family. This is not something that I would suggest be eaten on a daily basis, but..........
Submitted by: Louise Iushewitz from Milwaukee, Wisconsin
Yield: 15 servings
- Make a roux with bacon drippings and flour to create a hot, thick bacon dressing that coats the salad.
- Prepare components ahead: croutons, cooked bacon, sliced eggs and mushrooms refrigerate separately and toss just before serving.
- Keep spinach well washed and dried, serve immediately after adding hot dressing, and store leftover dressing up to one week.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I use baby spinach or do I need to remove stems?
Yes. Baby spinach works and usually does not need stem removal. For mature spinach remove larger stems and rinse leaves well, then dry them thoroughly so the dressing clings and the salad does not get soggy.
How do I make the homemade croutons from the recipe?
Cut Italian bread into 1 inch cubes. Melt butter on very low heat, stir in spices until blended, then toss the bread to coat. Spread the cubes on a baking sheet and toast in a low oven (about 275 F) until crisp. Cool before storing.
What is the best way to make the hot bacon dressing and why use a roux?
Reserve about 1/2 cup of bacon fat in the skillet, or make up the amount with canola oil if needed. Stir in the flour over low heat to form a roux for about 2 minutes, then slowly whisk in the wine, vinegar, sugars, and mustard. Heat until thick and glossy. The roux prevents the dressing from separating and gives it body.
Can I make the dressing ahead and how should I store it?
Yes. Cool the dressing, transfer to a sealed container and refrigerate. It keeps for about one week. Reheat gently on the stove over low heat before tossing with the salad so it stays hot and coats the greens.
How do I prevent the salad from getting soggy?
Dry the spinach thoroughly and keep croutons separate until serving. Add the hot dressing right before serving and toss quickly so components are coated but not soaked. If you make components ahead, store them separately in the fridge.
What can I use if I want to avoid alcohol or red wine?
Replace the red wine with low-sodium chicken or vegetable broth plus a splash of red wine vinegar for acidity. Use balsamic or apple cider vinegar if you prefer a different flavor profile.
Can I make this salad vegetarian or vegan?
To make it vegetarian, replace bacon with smoked mushrooms or smoked tempeh and use olive oil instead of bacon fat. For vegan, also omit eggs and use a plant-based butter for the croutons. Note that the flavor and texture will differ from the original bacon-based version.
How many people does this recipe serve?
This recipe is sized for a holiday side salad and generally serves about 8 to 10 people, depending on portion size and other dishes being served.
Can I use baby spinach or do I need to remove stems?
Yes. Baby spinach works and usually does not need stem removal. For mature spinach remove larger stems and rinse leaves well, then dry them thoroughly so the dressing clings and the salad does not get soggy.
How do I make the homemade croutons from the recipe?
Cut Italian bread into 1 inch cubes. Melt butter on very low heat, stir in spices until blended, then toss the bread to coat. Spread the cubes on a baking sheet and toast in a low oven (about 275 F) until crisp. Cool before storing.
What is the best way to make the hot bacon dressing and why use a roux?
Reserve about 1/2 cup of bacon fat in the skillet, or make up the amount with canola oil if needed. Stir in the flour over low heat to form a roux for about 2 minutes, then slowly whisk in the wine, vinegar, sugars, and mustard. Heat until thick and glossy. The roux prevents the dressing from separating and gives it body.
Can I make the dressing ahead and how should I store it?
Yes. Cool the dressing, transfer to a sealed container and refrigerate. It keeps for about one week. Reheat gently on the stove over low heat before tossing with the salad so it stays hot and coats the greens.
How do I prevent the salad from getting soggy?
Dry the spinach thoroughly and keep croutons separate until serving. Add the hot dressing right before serving and toss quickly so components are coated but not soaked. If you make components ahead, store them separately in the fridge.
What can I use if I want to avoid alcohol or red wine?
Replace the red wine with low-sodium chicken or vegetable broth plus a splash of red wine vinegar for acidity. Use balsamic or apple cider vinegar if you prefer a different flavor profile.
Can I make this salad vegetarian or vegan?
To make it vegetarian, replace bacon with smoked mushrooms or smoked tempeh and use olive oil instead of bacon fat. For vegan, also omit eggs and use a plant-based butter for the croutons. Note that the flavor and texture will differ from the original bacon-based version.
How many people does this recipe serve?
This recipe is sized for a holiday side salad and generally serves about 8 to 10 people, depending on portion size and other dishes being served.
To answer Beth C’s question I’m pretty sure you would only use the oil if you didn’t have 1/2 cup of bacon fat. And for Sue C, just substitute tarragon for the spices in the recipe
Add the flour and stir it constantly for about 2 minutes on a low heat. (This is called “making a roux†and is an absolute necessity!) Remove from the heat.
Making “roux” is one thing my mother taught me. She was dutchy and made a lot of sweet and sour dressings like this. She always said that the magic was in the blend (equal amounts of sweet/sour).
Stirring in the flour so that it is not lumpy is important.
Can’t wait to try this. I have to get some wine in the house. : ))
What do you do with the oil listed under the dressing recipe. I don’t see that it says to mix it in and I want to be sure.
I am in search of a hot bacon dressing with tarragon- and you make a rue with the bacon- anyone have that recepie?