Spinach Salad Recipe
- 6 slices bacon, cut into 1-inch pieces
- 2 medium shallots, halved and thinly sliced lengthwise (3/4 cup)
- 1/4 cup olive oil
- 6 tablespoons red-wine vinegar
- Scant 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb curly spinach (about 20 cups), coarse stems discarded
- 4 hard-boiled large eggs, chopped
- Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
- Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.
