Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8Total Time45 mins
Authorwith Martha Rose Shulman; Mark Peel, Mark Peel
"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.

How to Make It

Step 1
1

Combine spinach, eggs, and mushrooms in a large shallow serving bowl.

Step 2
2

Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.

Step 3
3

Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.

Step 4
4

Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.

Step 5
5

Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 3 qts. (7 to 8 oz.) lightly packed baby spinach
 3 large eggs, hard-cooked and cut into wedges
 5 ounces mushrooms, thinly sliced
 5 ounces good-quality thick-cut bacon
 2 tablespoons canola oil
 2 tablespoons extra-virgin olive oil
 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
 2 1/2 tablespoons minced shallot
 1 1/2 teaspoons roughly chopped fresh thyme leaves
 2 1/2 tablespoons sherry vinegar
 2 teaspoons Dijon mustard
  About 1/2 tsp. kosher salt
  About 1/2 tsp. freshly ground black pepper

Directions

Step 1
1

Combine spinach, eggs, and mushrooms in a large shallow serving bowl.

Step 2
2

Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.

Step 3
3

Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.

Step 4
4

Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.

Step 5
5

Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.

Step 6
6

Note: Nutritional analysis is per serving.

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette