Young spinach is at its peak in springtime markets, and what better way to use these tender greens than in a fresh, tasty salad? Pan- seared shiitake mushrooms and crispy bacon add protein and texture, and blue cheese adds a creamy element. The combination is unbeatable.
While cooking bacon on a sheet pan in the oven may be easier and cleaner, it usually doesn’t yield the crispy result that we’re aiming for here.
Ingredients
- 8 cups young spinach (about 8 ounces)
- 6 strips thick bacon
- 4 tablespoons safflower or other neutral oil, divided
- ½ pound shiitake mushrooms, stemmed, caps torn into large bite-sized pieces (leave small caps whole)
- ½ teaspoon salt and freshly ground pepper
- ½ small red onion, minced (about 1 tablespoon)
- ½ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- pinch salt
- 6 ounces good-quality blue cheese, crumbled (about 1 cup)
Preparation
Stem spinach if necessary, wash, dry and set aside in mixing bowl.
Cook bacon in a large nonstick skillet over medium-high heat 8–10 minutes, or until crispy. Remove and drain on paper towels, set aside to cool. Pour off bacon grease and wipe out skillet. Add 2 tablespoons of the oil to the skillet and reheat to medium-high. Test one shiitake—if it sizzles, add the rest. Toss quickly to coat, season lightly with salt and freshly ground pepper, spread out in a single layer without overlapping, and cook without turning until golden brown on the bottom, about 3 minutes. Continue to cook until golden all over, tossing occasionally, 3–5 minutes longer, lowering heat a bit if necessary to prevent burning. Remove shiitakes from pan with a slotted spoon, set aside. Chop cooled bacon finely.
For salad dressing, whisk onion, vinegar, mustard, sugar, salt and remaining 2 tablespoons of oil in a small bowl and season to taste. Toss spinach lightly with some of the dressing (you can add more later if you like) and divide among 4 plates or shallow bowls. Sprinkle with bacon, blue cheese and shiitakes. Serve immediately.
