Spinach, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette Recipe

Name: Spinach, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 qts. (7 to 8 oz.) lightly packed baby spinach; 3 large eggs, hard-cooked and cut into wedges; 5 ounces mushrooms, thinly sliced; 5 ounces good-quality thick-cut bacon; 2 tablespoons canola oil; 2 tablespoons extra-virgin olive oil; 1 large head fennel (about 4 in. wide), trimmed and thinly sliced; 2 1/2 tablespoons minced shallot; 1 1/2 teaspoons roughly chopped fresh thyme leaves; 2 1/2 tablespoons sherry vinegar; 2 teaspoons Dijon mustard; About 1/2 tsp. kosher salt; About 1/2 tsp. freshly ground black pepper

Servings: persons

3 qts. (7 to 8 oz.) lightly packed baby spinach
3 large eggs, hard-cooked and cut into wedges
5 ounces mushrooms, thinly sliced
5 ounces good-quality thick-cut bacon
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
1 large head fennel (about 4 in. wide), trimmed and thinly sliced
2 1/2 tablespoons minced shallot
1 1/2 teaspoons roughly chopped fresh thyme leaves
2 1/2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
About 1/2 tsp. kosher salt
About 1/2 tsp. freshly ground black pepper

1
Combine spinach, eggs, and mushrooms in a large shallow serving bowl.
2
Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.
3
Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.
4
Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.
5
Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.
6
Note: Nutritional analysis is per serving.

462

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.

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

You need 13 ingredients. The key ingredients include: 3 qts. (7 to 8 oz.) lightly packed baby spinach, 3 large eggs, hard-cooked and cut into wedges, 5 ounces mushrooms, thinly sliced, 5 ounces good-quality thick-cut bacon, and more.

Yes, Spinach, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette 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, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette

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