Spinach and Fennel Salad with Candied Bacon Recipe

Name: Spinach and Fennel Salad with Candied Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices of thick-cut bacon; 1/3 cup packed light brown sugar; Kosher salt; Pepper; 1/3 cup plus 1 tablespoon extra-virgin olive oil; 1 medium fennel bulbhalved, cored and very thinly sliced; 2 tablespoons Dijon mustard; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons sherry vinegar; 8 ounces baby spinach (½ cups); 2 cups lightly packed basil leaves; 4 ounces French feta cheese, crumbled

Servings: persons

8 slices of thick-cut bacon
1/3 cup packed light brown sugar
Kosher salt
Pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 medium fennel bulbhalved, cored and very thinly sliced
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
8 ounces baby spinach (½ cups)
2 cups lightly packed basil leaves
4 ounces French feta cheese, crumbled

1
Preheat the oven to 375.
2
In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper.
3
Arrange the bacon in an even layer on a parchment paperlined baking sheet.
4
Top with another piece of parchment paper and another large baking sheet.
5
Bake for about 25 minutes, until the bacon is lightly browned and the fat is rendered.
6
Remove the top baking sheet and parchment paper.
7
Bake the bacon for about 15 minutes longer, until well browned and nearly crisp.
8
Using tongs, transfer the bacon to a rack to cool and crisp, then coarsely chop.
9
Meanwhile, in a large skillet, heat 1 tablespoon of the oil.
10
Add the fennel and a generous pinch each of salt and pepper.
11
Cook over moderately high heat, stirring occasionally, until just softened and lightly browned, about 4 minutes.
12
Transfer to a plate and let cool.
13
In a large serving bowl, whisk the mustard with the lemon juice and vinegar.
14
Gradually whisk in the remaining 1/3 cup of oil until emulsified.
15
Season the dressing with salt and pepper.
16
Add the fennel, spinach and basil to the bowl and toss well.
17
Season with salt and pepper and toss again.
18
Sprinkle the feta and candied bacon on top and serve right away.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 slices of thick-cut bacon, 1/3 cup packed light brown sugar, Kosher salt, Pepper, and more.

Yes, Spinach and Fennel Salad with Candied Bacon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Fennel Salad with Candied Bacon

How did you like this recipe?

Frequently Asked Questions