Spinach Salad Recipe

Hard-boiled 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 10–12 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and crumble eggs; set aside.

Cook bacon

While eggs cook, fry bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat (optional) for sautéing mushrooms or add to dressing for flavor.

Sauté mushrooms and onion

In a large skillet over medium heat, add 1 tablespoon butter (or reserved bacon fat) and 1 tablespoon oil. Add sliced mushrooms and a pinch of salt; cook without crowding until mushrooms release moisture and brown, about 6–8 minutes. Add the thinly sliced onion in the last 3 minutes and cook until softened and translucent. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Remove from heat and set aside to cool slightly.

In a small saucepan over low heat, melt 3 tablespoons butter. Add the minced shallot and cook gently until softened and fragrant, about 2 minutes (do not brown).

Stir in apple cider vinegar, honey, and Dijon mustard. Whisk to combine, then add poppy seeds and the 4 tablespoons oil in a thin, steady stream while whisking to emulsify. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Keep the dressing warm over very low heat for 1–2 minutes to meld flavors. If the dressing seems too thick, whisk in up to 1 tablespoon warm water to loosen. Remove from heat and keep warm until ready to dress the salad.

Place the 8 cups of baby spinach in a large salad bowl. If spinach leaves are large, tear into bite-sized pieces. Lightly season spinach with a small pinch of salt and pepper.

Scatter the sautéed mushrooms and onions evenly over the spinach.

Add crumbled hard-boiled egg and chopped bacon on top, distributing evenly.

Sprinkle croutons over the salad.

Just before serving, pour the warm poppyseed dressing over the salad — start with about half and toss gently to coat. Add more dressing to taste (you will likely use 3–4 tablespoons).

Finish with an extra crack of black pepper and serve immediately so croutons remain crisp and dressing stays warm.