Alton Brown's Spinach Salad with Warm Bacon Dressing
                            (from Good Eats)


6 oz crisp variety of spinach (about 8 cups)
10 oz thick-cut bacon (about 8 slices), cut into ⅜-inch pieces
3 hard-boiled eggs (see here), peeled and cut into coins
3 large sliced button mushrooms (optional)
½ medium red onion, cut in long, thin strips (about ½ cup)
grease collected from cooking the bacon
red-wine vinegar
mustard (or egg yolks*)
ground black pepper
pinch salt


1. Cook the bacon in an oven at 400° for 20-25 minutes catching the drippings.

2. Place the spinach, washed and dried, in a large bowl with the eggs, mushrooms and onions. The crisper and larger-leafed the spinach, the longer it will hold up before wilting.

3. Stir the bacon grease, vinegar, mustard, sugar, pepper, and salt together in a small bowl until the sugar dissolves. If you wish to incorporate just the egg yolks here(*), you can eliminate the mustard.

4. Pour the dressing over the spinach, add the bacon, toss and serve.