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.
- 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
- Wash and trim spinach; transfer to a bowl.
- 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.
- 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, 1⁄2 cup chopped fresh chives, and 2 tbsp. chopped fresh savory.