Wilted Spinach Salad

Recipe by Liz and Katie Button of Cúrate

Wilted Spinach Salad


  • 6 large local eggs
  • 16 ounces local baby spinach
  • 3 tablespoons cider vinegar
  • 1 - 2 teaspoons granulated sugar
  • 1 teaspoon dry mustard
  • ½ teaspoon ground black pepper or dash of cayenne pepper
  • Pinch table salt
  • Thick-cut bacon (about 12 ounces) cut into 1/2-inch pieces
  • 1/ 2 medium red onion, chopped medium (about 1/2 cup)
  • 1 small clove garlic, minced and pressed through a garlic press (about 1/2 teaspoon)


  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.
  2. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, peel eggs, quarter them lengthwise, and set aside.
  3. Place spinach in large bowl.
  4. Stir vinegar, sugar, pepper, dry mustard and salt together in small bowl until sugar dissolves; set aside.
  5. Fry bacon in medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour bacon fat into heatproof bowl, and then return 6 tablespoons bacon fat to skillet.
  6. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds.
  7. Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits.
  8. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted.
  9. Divide among individual plates, arrange egg quarters over each, and serve.


Medium pot
Sauté pan
Butane or electric burner
Stirring spoons
5-6 cutting boards
6-7 knives
Small heat-proof bowl
Measuring spoons
Tasting cups/plates
20-25 forks
Hand sanitizer
Paper towels

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