Equipment
Ingredients
dressing
- 180 ml vegetable oil
- 60 ml red wine vinegar
- 2 garlic, crushed
- 2 shallot, chopped
- 2½ g black pepper
- 60 g dijon mustard
- 60 g pommery mustard
- 164 g maple syrup
- 1 g salt
salad
- 340 g spinach
- 5 mushrooms, sliced
- 1 red onion, sliced
- 4 bacon, sautéed until crisp
- 2 hard-boiled egg, quartered
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 759 kcal
- Protein
- 17 g
- Carbohydrates
- 41 g
- Fat
- 60 g
- Fiber
- 5 g
- Sugar
- 28 g
- Sodium
- 1089 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 39 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 120 mg
- Potassium
- 987 mg
- Calcium
- 201 mg
- Iron
- 6.5 mg
- Magnesium
- 101 mg
- Phosphorus
- 276 mg
- Zinc
- 2.4 mg
- Vitamin A
- 440 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 11.9 mg
- Vitamin K
- 412 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.93 mg
- Niacin
- 3.9 mg
- Folate
- 184 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, whisk together the vegetable oil, red wine vinegar, crushed garlic, chopped shallots, black pepper, Dijon mustard, Pommery mustard, maple syrup, and salt until the mixture is fully emulsified.
Place the spinach, sliced mushrooms, sliced red onion, crispy bacon, and quartered hard-boiled eggs into a large mixing bowl.
Pour the prepared dressing over the salad ingredients and toss gently to coat all components evenly.
Chef's Notes
- For the best flavor, use good quality Dijon and Pommery mustards. The difference in texture and pungency between the two will add complexity to the dressing.
- Ensure your bacon is rendered until truly crisp. Soggy bacon will detract from the salad's texture. Consider draining it on paper towels to remove excess grease.
- When making the dressing, emulsification is key. Whisk vigorously or use an immersion blender for a smooth, cohesive dressing that won't separate easily.
- Wash and thoroughly dry your spinach. Excess water will dilute the dressing and make the salad soggy.
Storage
Refrigerator: 24 hours — Store dressing separately for up to 1 week; once tossed, the salad should be eaten immediately.
Troubleshooting
Salad becomes soggy and wilted
Cause: Dressing was added too far in advance of serving
Fix: Cannot be fixed
Prevention: Only toss the salad with dressing immediately before eating
Dressing is separated or oily
Cause: Insufficient whisking to emulsify the oil and vinegar
Fix: Re-whisk the dressing before pouring over the salad
Prevention: Whisk vigorously or shake in a sealed jar until the mixture is thick and uniform
Cultural Context
This spinach salad with maple-mustard dressing is a classic example of American comfort food, particularly popular during the fall and winter months. The combination of hearty ingredients like bacon and eggs with the sweet and tangy dressing reflects a tradition of using seasonal produce and readily available pantry staples to create satisfying and flavorful dishes.
