Spinach Salad Recipe

Salad

1. 1

   Prepare hard-boiled eggs

   Place 5 large eggs (3 for slices + 2 for deviled filling) in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel. Slice three eggs into 1/4-inch rounds and set aside on a plate covered to avoid drying.

2. 2

   Make deviled egg filling

   Halve the remaining two peeled eggs lengthwise. Remove yolks to a small bowl and mash with 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, a pinch of salt and a pinch of black pepper until smooth. Adjust seasoning to taste. Spoon or pipe a small dollop of the deviled yolk mixture back into each of the four egg white halves. Refrigerate until ready to assemble.

3. 3

   Toast sunflower seeds (if not pre-toasted)

   Place 1/4 cup sunflower seeds in a dry skillet over medium heat. Toast, stirring frequently, 2–3 minutes until fragrant and lightly golden. Remove from heat and cool.

4. 4

   Prepare bacon

   Cook 6 bacon slices in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Remove bacon to paper towels to drain and reserve the rendered bacon fat in the skillet (about 2–3 tablespoons). When cool, chop bacon into bite-sized pieces. Reserve one whole crisp slice for garnish if desired.

5. 5

   Make hot bacon dressing

   With the skillet containing about 2 tablespoons bacon fat over medium-low heat, add 2 tablespoons unsalted butter and allow to melt. Stir in 3 tablespoons apple cider vinegar, 1 tablespoon brown sugar and 1 teaspoon Dijon mustard. Whisk until sugar dissolves. Remove from heat and whisk in 2 tablespoons hot water to loosen the dressing. Taste and season with a pinch of salt and freshly ground black pepper. If dressing is too strong, add up to 1 more tablespoon hot water.

6. 6

   Assemble salad

   In a large mixing bowl, place 8 cups fresh baby spinach. Sprinkle 3 tablespoons finely grated SarcVecchio (or Pecorino) over the greens. Add the thinly sliced red onion, toasted sunflower seeds, croutons, and the sliced hard-boiled eggs arranged evenly. Add chopped bacon pieces over the top. Toss gently just to distribute ingredients.

7. 7

   Dress and finish

   Pour the hot bacon dressing evenly over the assembled salad and toss briefly to coat — the hot dressing will wilt the spinach slightly and release more flavor. Arrange the prepared deviled egg halves decoratively on the plate or bowl. Top with the reserved crisp bacon slice if desired and grind fresh black pepper to taste. Serve immediately.

8. 8

   Optional proteins

   If adding grilled chicken: slice one cooked grilled chicken breast (approximately 6 oz) and arrange on top of salad before adding dressing. If adding grilled salmon: place a cooked salmon portion (about 5–6 oz) on top of the salad instead. For best results, grill or pan-sear protein seasoned with salt and pepper and rested 3 minutes before slicing.