Spinach Salad (gf) Recipe

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 9–11 minutes. Transfer eggs to an ice bath for 5 minutes. Peel and quarter just before assembling.

Cook bacon

Cook bacon until crisp in a skillet over medium heat or on a baking sheet in a 400°F (205°C) oven for 12–18 minutes. Drain on paper towels, cool slightly, then chop into 1/2-inch pieces.

If using frozen raspberries, thaw and drain excess liquid. Place raspberries, minced shallot, Dijon mustard, red wine vinegar, honey, salt, and pepper in a blender or food processor. Pulse to break down the berries.

With the blender running on low, drizzle in the olive oil until the dressing emulsifies and becomes glossy. Taste and adjust seasoning with more salt, pepper, or honey if needed. Strain through a fine-mesh sieve for a smoother dressing if desired. Set aside.

In a large mixing bowl, combine the baby spinach, sliced mushrooms, and sliced red bell pepper. Add about 3–4 tablespoons of the raspberry vinaigrette and gently toss until leaves are lightly coated. Add more dressing to taste, but avoid overdressing—salad should be lightly glossy.

Divide the dressed spinach mixture among 2 to 4 plates (depending on portion size). Arrange quartered hard-boiled eggs around the salad and sprinkle chopped bacon over the top.

Scatter Parmesan shavings over each salad and sprinkle chopped chives if using.

If adding bay shrimp: gently toss the 6 oz chilled cooked shrimp with 1 teaspoon of the vinaigrette to lightly coat, then arrange shrimp atop each salad (divide shrimp evenly among servings).

Finish with an extra grind of black pepper and serve immediately with remaining vinaigrette on the side.