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Classic Spinach Salad with Warm Bacon Dressing

Chef John Lewis

Published: August 7, 2009

Yield: 4 servings

Dressing:
1/4 cup bacon, small dice
1/4 cup red onion, small dice
1/4 cup scallions, finely chopped
1 cup mayonnaise
2 tsp. Dijon mustard

Salad:
4 cups fresh spinach, cleaned and dried
4 large button mushrooms, sliced thin
2 hard cooked eggs, peeled and diced
12 cherry tomatoes, sliced in half

1. Cook the bacon in a saute pan set over medium heat, until golden and nearly crisp. Add the onion and continue cooking until translucent. Add the scallions and cook 1 minute longer. Mix the mayonnaise and Dijon mustard with the bacon mixture.

2. Place the spinach into a large bowl and add the mushrooms and eggs. Toss with enough dressing to coat generously. Put onto serving plates and garnish with tomatoes. Serve immediately.

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