Insalata Di Spinaci Recipe

Cook bacon

Place a large skillet over medium heat. Add the bacon strips in a single layer and cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Transfer cooked bacon to a paper-towel-lined plate. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the skillet and discard the rest or save for another use.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a low rolling boil and cook 9 minutes for firm yolks. Remove from heat and transfer eggs to an ice bath for 5 minutes. Peel and quarter the eggs.

Sauté mushrooms

Clean mushrooms with a damp towel and slice thickly. Heat the skillet with the reserved bacon fat over medium-high heat; if you have less than 1 tsp fat, add 1 tablespoon extra-virgin olive oil. Add sliced mushrooms in a single layer and sauté without moving for 2 minutes, then stir and cook until golden and tender, about 4–5 minutes total. Season with 1/4 tsp salt, a pinch of black pepper, and 1 tsp red wine vinegar. Remove from heat and let cool slightly.

Prepare vegetables

Thinly slice the red onion. Halve the cherry tomatoes. Place the baby spinach in a large salad bowl and scatter the sliced onion, halved tomatoes, sautéed mushrooms, and chopped bacon over the leaves.

Assemble salad

Add the quartered eggs on top of the salad. Sprinkle the remaining 3/4 tsp salt (if needed) and remaining black pepper evenly over the salad. Toss gently only if serving immediately with dressing; otherwise leave eggs on top for a composed look.

In a small jar or bowl, combine 0.25 cups extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Secure the jar lid and shake vigorously until the dressing emulsifies, or whisk together in a bowl until combined. Taste and adjust seasoning — add more vinegar for brightness, a pinch of sugar or more honey if too sharp, or additional salt and pepper as needed.

When ready to serve, drizzle dressing over the salad (about 2–3 tablespoons per serving) and toss gently to coat, or serve dressing on the side so diners can add to taste.