This salad tastes like dessert—well, almost. It’s rich, indulgent, and more comfort-food than health food, but it’s one of those dishes that’s absolutely worth the splurge.
It could certainly pass for dinner, but the name says it all: KILLER. Not just because it’s delicious, but because it’s loaded with indulgent elements your heart might not thank you for. Still—worth it.
Please take a seat while I serve you a plate of delightful decadence.
This was Mother Lovett’s favorite salad. She ordered it whenever it was on the menu and asked us to pick it up for her as a special treat. I’ve kept most of the classic elements here, though you can easily add or subtract ingredients to suit your tastes—mushrooms, extra greens, or leave out the avocado if it’s not your thing. For us, this is her salad: the one she loved most.
The real star, though, is the dressing.
Hot bacon dressing isn’t the most photogenic thing—like meatloaf or gravy, it doesn’t photograph like a dream. But what it lacks in looks it more than makes up for in flavor. It’s warm, savory, slightly sweet, and utterly comforting.
My mom loves this salad too. Sometimes she’ll pick a different salad and simply request the hot bacon dressing on the side. For me, this may have been the first salad I truly enjoyed—cold spinach, creamy cheese, tender egg, and warm dressing creating a perfect balance. It’s decadent, and it feels like a hug on a plate.
If you don’t keep a jar of bacon fat in the fridge, consider starting now. It’s useful for so many savory applications, and it’s the base of this warm dressing. (Yes, I once wondered if bacon fat could be used in brownies—don’t worry, I didn’t try it.)
This isn’t an everyday salad, but it’s perfect when you want comfort food that also looks put together. You can lighten it up—use honey-roasted chicken instead of extra bacon, add cherry tomatoes, or roast garlic for a milder, sweeter touch. Even with swaps, the warm bacon dressing is what makes it special, so keep that hot until serving.
I like when the eggs are still slightly warm or soft-boiled so you have cold spinach, warm eggs and hot dressing. Those contrasting temperatures are exactly what make this salad so satisfying.
You look like you need a hug.
Killer Spinach Salads with Hot Bacon Dressing
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Ingredients
- 2 eggs
- 6 slices thick-cut bacon
- 8 cups fresh baby spinach
- 2 ounces gorgonzola cheese
- 1/2 avocado, thinly sliced
Hot Bacon Dressing
- 1/4 cup bacon fat
- 1 garlic clove, minced
- 3 tablespoons golden balsamic vinegar (or red wine vinegar)
- 2 teaspoons brown sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 slices bacon, crumbled
Instructions
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Start by boiling the eggs so they finish around the same time as the dressing. Place eggs in cold water, heat over medium until the water comes to a boil, then boil for 2 minutes. Remove from heat, cover the pot, and let sit for 10 minutes. Cool the eggs in cold water before peeling.
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Heat a large skillet over medium and add the bacon. Cook slowly—medium-low gives the best, even crisp—until most of the fat is rendered. Remove the bacon, place it on paper towels to drain and cool, and pour the rendered bacon fat into a heatproof bowl or cup.
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Assemble the salads by piling spinach on plates and topping with sliced hard-boiled eggs, avocado, and gorgonzola. Crumble two slices of the cooked bacon over each salad and add a bit of black pepper if desired. Because the components are salty, additional salt is usually unnecessary.
Hot Bacon Dressing
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Combine the bacon fat, minced garlic, vinegar, brown sugar, and Dijon mustard in a small saucepan over medium-low heat. Whisk until the sugar dissolves and the dressing begins to emulsify. Season with salt and pepper. Stir in the crumbled bacon just before serving. Keep the dressing warm over low heat and reheat gently if needed; this warmth is what makes the salad so comforting. Feel free to experiment with different vinegars, a little more bacon fat, or extra spices to suit your taste.
Notes
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I appreciate you so much!
Pretty much to die for.