Spinach Salad Recipe

Prepare bacon

Place 6 bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp and brown, about 10–12 minutes. Transfer bacon to a paper-towel-lined plate. Reserve 3 tablespoons of hot rendered bacon fat by spooning it into a small heatproof bowl for the vinaigrette; leave the rest in the pan for oyster frying. Once slightly cooled, crumble or chop bacon into bite-sized pieces and set aside.

Shave onion

Trim the onion and cut in half from pole to pole. Using a sharp knife or mandoline set to a thin setting, very thinly slice (shave) the onion halves into rings. Place shaved onion in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Prep oysters

Rinse oysters briefly and pat dry. In a shallow bowl combine 1 tablespoon flour, 1 teaspoon cornmeal (optional), 1/2 teaspoon black pepper and 1/2 teaspoon of the salt. Dredge each oyster lightly in the flour mixture, shaking off excess. Keep dredged oysters on a plate ready to fry.

Fry oysters

Heat a skillet (use the same pan used for bacon if there is leftover fat; if not, add neutral oil) over medium-high heat until very hot. Add 1/2 cup oil (or enough so oysters can shallow-fry) and heat until shimmering (350°F/175°C if using a thermometer). Fry oysters in batches, 2–3 minutes per side, until golden-brown and edges are crisp. Use a slotted spoon to transfer oysters to a paper-towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (around 200°F/95°C) while you poach eggs and make vinaigrette.

Poach eggs

Bring a wide, shallow pot of water to a gentle simmer (not boiling); add 1 teaspoon salt and 1 tablespoon vinegar if desired to help egg whites set. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon, slip an egg into the center, and cook 3 minutes for runny yolk (3.5–4 minutes for slightly more set). Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Keep warm.

Assemble salad

Place 2 cups baby spinach on each of 4 plates (serves 4). Scatter shaved onion and crumbled bacon evenly among plates. Divide fried oysters so each plate gets 3. Top each salad with one poached egg. Finish by spooning warm bacon vinaigrette over the spinach, oysters, and egg (instructions for making vinaigrette below). Season with a little freshly ground black pepper to taste and serve immediately.

While eggs are poaching (or immediately after removing bacon fat), warm 3 tablespoons reserved bacon fat in a small saucepan or heatproof bowl set over low heat until just fluid and hot but not smoking.

Whisk together 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon brown sugar (or honey) in a small bowl. Slowly drizzle the warm bacon fat into the acid-mustard mixture while whisking continuously to emulsify. If the vinaigrette is too thick, whisk in up to 1 tablespoon warm water to loosen. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust acid or sweetness as desired. Keep the vinaigrette warm (off the heat) until ready to dress the salads.