Published March 1, 2003.
Requiring just a handful of ingredients, a good warm spinach salad ought to be quick and easy. Why, then, are there so many greasy, dull, or lifeless versions around?
The spinach in spinach salad is often drowned in an oily, bland dressing, and only sprinkled with minuscule bacon bits.
We wanted a great tasting salad, wilted enough but not swampy.
Prewashed, bagged baby spinach proved to be tender and sweet. Thick-cut bacon added presence, and hard-cooked egg wedges formed a natural partnership with the bacon. Dressing made solely with bacon grease had a hearty flavor, and a ratio of 3 tablespoons each of fat and vinegar was perfect. Sautéed onions added enough volume and heat to wilt the spinach without having to add too much dressing.
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