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1
To prepare the dressing, combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar.
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2
Shake to blend.
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3
Season to taste with salt and pepper.
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4
To prepare the salad, line a plate with paper towels.
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5
Heat a large skillet over medium heat.
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6
Add the bacon and cook until crisp and brown, 5 to 7 minutes.
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7
Using a slotted spoon, transfer the bacon to the plate.
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8
Set aside.
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9
Drain off all but about 1 tablespoon of the fat from the skillet.
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10
Add the red onion and cook until tender, about 2 minutes.
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11
Set aside.
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12
To assemble the salad, place the spinach in a large bowl.
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13
Add the reserved bacon and onion, mushrooms, and eggs.
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14
Drizzle over a little of the salad dressing.
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15
Toss to coat, adding more if needed.
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16
Taste and adjust for seasoning with salt and pepper.
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17
Serve immediately.
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18
When cleaning mushrooms, keep the variety in mind.
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19
Wash white button or cremini in a colander under cold running water.
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20
Once cleaned, trim the stem end with a fresh cut, and use shortly thereafter or the mushrooms will continue to soak up water.
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21
(Do not trim before washing or they will soak up the water.)
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22
Look for cremini and white button mushrooms with no bruises, closed gills, and a rounded cap.
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23
More expensive mushrooms like chanterelle and morel, and even shiitake, need to be gently wiped with a moist cloth.
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24
Most mushrooms stems are edible, except for shiitake, which are very tough and woody and need to be completely removed.
