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View Gallery Photo: Andre Baranowski

SERVES 4 – 6

The ancestor of this dish is German potato salad. During the 19th century (and perhaps before), German-Americans used the flavorful dressing to coat dandelion greens. In the States, the bitter greens were eventually supplanted by spinach.

1 lb. spinach
6 strips bacon, roughly chopped
2 shallots, finely chopped
1⁄3 cup malt vinegar
1 tbsp. dijon mustard
2 tsp. sugar
Salt and freshly ground black pepper
1⁄2 cup fresh chives, chopped
2 tbsp. chopped fresh savory

1. Wash and trim spinach; transfer to a bowl.

2. Cook bacon in a small pot over medium-high heat, stirring often, until crisp, 8–10 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, 1–2 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, 1⁄2 cup chopped fresh chives, and 2 tbsp. chopped fresh savory.

This article was first published in Saveur in Issue #102