Copyright Thomas Saaristo  All Rights Reserved
Spinach salad with hot bacon dressing
This is the spinach salad on which I was reared and while the dressing has varied
slightly over the years, my preference is for the one here, a hot bacon dressing that
brings the sweet and the sour


For the salad
2 10 ounce packages ready cut fresh spinach, stems trimmed, torn into bite size pieces
7 hard cooked eggs, peeled and coarsely chopped
6 plum tomatoes, trimmed, quartered and halved
1 small red onion, sliced paper thin

For the dressing
1/2 cup Simple syrup
1 large egg, beaten
1/4 cup + 1 tablespoon freshly squeezed lemon juice
4 slices thick cut hickory smoked bacon
1/2 teaspoon House salt, then to taste
Black peppercorns in a pepper mill


For the salad
Add the spinach, eggs, tomatoes and onion to a large salad bowl

For the dressing
Whisk the Simple syrup and beaten egg together until thoroughly combined and then
whisk in the lemon juice

Fry the bacon until crispy, remove to drain on paper towels or a brown paper bag

Whisk the syrup mixture into the bacon drippings and cook, whisking constantly until
thick. Season with salt and pepper. Crumble in the bacon, stir to incorporate and
immediately pour the hot bacon dressing over the salad. Toss to gloss and serve

Leftover Spinach salad with hot bacon dressing, if there is any, makes a great filling
for pocket pitas the next day