Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
45 Mins
Serves 8

"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.

How to Make It

Step 1

Combine spinach, eggs, and mushrooms in a large shallow serving bowl.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

New Classic Family Dinners; Campanile, Los Angeles, CA

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Ratings & Reviews

BreeMc's Review

October 15, 2012
This is a wonderful salad. The mushrooms and eggs make it more filling than you may expect. And who doesn't love bacon.

KarenNP's Review

January 31, 2010
This was delicious-just the right amount of dressing. I didn't have any fresh thyme so left it out, but it didn't seem to matter. This is a keeper.