A warm spinach salad with bacon, mushrooms, and a fried egg is a perfectly divine dinner.
In today’s installment of Symon’s Suppers, chef Michael Symon updates a favorite from his Midwestern childhood—warm spinach salad.
Some days after work you just don’t have the energy to put together dinner (especially for us singletons). Sure, you could always get take out, but we all know that after a while that starts to add up in both dollars and pounds!
Instead, why not try Michael Symon’s supper solution—a warm spinach salad loaded with freshly cooked bacon, mushrooms, and balsamic vinaigrette dressing. Top it off with a fried egg and it’s a simple and hearty dinner for one.
Warm spinach salads come in all different forms and dressings, but Michael Symon does justice to the old classic by lightening it up with an olive oil-balsamic vinegar warm dressing. You won’t be missing that heavy ketchup based dressing at all…
And while this recipe is good for one serving, there’s no reason you couldn’t double it up and make a quick dinner for 2, or even serve it to a crowd in smaller serving sizes.
Spinach Salad Supper Ingredients:
- 1 teaspoon extra virgin olive oil
- 8 ounces slab bacon, cut into 1 inch by ¼ inch pieces
- 1 shallot thinly sliced
- 6 ounces shiitake or cremini mushrooms, sliced
- ½ cup chicken stock or water
- 6 tablespoons balsamic vinegar
- 1 large egg
- 8 ounces fresh spinach leaves
- Kosher salt
- Freshly ground pepper
