Options

Format:
Include:
PRINT
See more
Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.

Sunset FEBRUARY 2010

  • Yield: Serves 8
  • Total:45 Minutes

Ingredients

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

Preparation

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 and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.

3. Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.

4. Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.

5. Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 75%
  • Protein: 5.9g
  • Fat: 17g
  • Saturated fat: 4g
  • Carbohydrate: 6.9g
  • Fiber: 2.3g
  • Sodium: 380mg
  • Cholesterol: 92mg
advertisement

Go to full version of

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette recipe

advertisement