Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette
Photo by Annabelle Breakey

Ingredients

  • About ½ tsp. kosher salt
  • 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
  • 2 tablespoons canola oil
  • 2 ½ tablespoons minced shallot
  • 2 tablespoons canola oil
  • 2 teaspoons Dijon mustard
  • 5 ounces mushrooms, thinly sliced
  • + 7 more ingredients
    • 3 large eggs, hard-cooked and cut into wedges
    • 2 tablespoons extra-virgin olive oil
    • About ½ tsp. freshly ground black pepper
    • 3 qts. (7 to 8 oz.) lightly packed baby spinach
    • 1 ½ teaspoons roughly chopped fresh thyme leaves
    • 5 ounces good-quality thick-cut bacon
    • 2 ½ tablespoons sherry vinegar

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 ...

View full recipe at My Recipes

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