Spinach Salad with Hot Bacon Dressing
A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before). The bitter greens were eventually supplanted by spinach, creating this hearty—and classic—dinner salad.
INGREDIENTS1 lb. spinach
6 strips bacon, roughly chopped
2 shallots, finely chopped
⅓ cup malt vinegar
1 tbsp. dijon mustard
2 tsp. sugar
Salt and freshly ground black pepper
½ cup fresh chives, chopped
2 tbsp. chopped fresh savory
INSTRUCTIONS1. Wash and trim spinach; transfer to a bowl.
2. Cook bacon in a small pot over medium-high heat, stirring often, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
3. Add shallots to pot with bacon fat and cook until just softened, 1 to 2 minutes. Whisk in vinegar, mustard, sugar, and salt and pepper to taste. Continue whisking until heated, about 30 seconds. Pour immediately over spinach and toss; sprinkle with crumbled bacon, ½ cup chopped fresh chives, and 2 tbsp. chopped fresh savory.