Wilted Spinach Salad Recipe

Wilted Spinach Salad Recipe


serves 4

  • 2 tbsp extra virgin olive oil, separated

  • 1/2 lb bacon cut into 1/2 inch strips (lardons)

  • 1 shallot, sliced

  • 1/2 lb crimini mushrooms, sliced or quartered

  • 1/2 cup chicken stock (water may be substituted)

  • 4 whole eggs

  • 1 bag (8 oz) pre-washed baby spinach

  • 6 tbsp balsamic vinegar, more or less to taste

  • salt & pepper, to taste


  1. Add 1 tbsp of olive oil to a sauté pan over med-high heat. Add bacon and sauté until cooked and crispy along the edges.

  2. Add the shallots and continue sautéing until translucent. Add the mushrooms and cook for a couple of minutes until soft.

  3. Use the chicken stock to deglaze the pan, then bring to a boil, reduce heat, and simmer until the liquid is reduced by half.

  4. Add all but 1 tbsp of the balsamic vinegar and stir. Taste the dressing and adjust, using more balsamic or olive oil, depending upon your preference. Remove from heat.

  5. In another, non-stick, skillet, heat 1 tbsp of olive oil over med-low heat.

  6. Gently add each of the 4 eggs to the pan, being careful to keep the yolks whole. Season with salt & pepper.

  7. Fry the eggs until the whites are thoroughly cooked but the yolks remain soft.

  8. Dress the spinach with the warm dressing in a large bowl. Mix well to allow the spinach to wilt evenly.

  9. Apportion the salad across 4 plates. Place a fried egg atop each salad and serve.

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