On Wed, 23 Jul 2008 12:58:57 -0400, blake murphy
> wrote:

>On Wed, 23 Jul 2008 08:29:28 -0500, Lou Decruss >

>>I ordered one once that came with a mayo based dressing. Somehow I
>>missed it in the salad description. If the dressing had been good I
>>might have been able to eat it but it sucked.
>>
>>Lou
>
>yikes! that *would* be disconcerting. the last one i got had walnuts
>in it. it wasn't actively *bad*, but i was kinda expecting bacon and
>hard-boiled egg.

Yep! I wanted something like this:


Spinach Salad with Warm Bacon Dressing, Alton Brown

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry
thoroughly.
Place into a large mixing bowl and set aside.

Place the eggs into a large pot and cover with cold water by at least
1
inch. Bring to a boil, turn off heat and cover the pot. Leave the
eggs in
the water for 15 minutes. Remove and peel the eggs while warm. Slice
each
egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel
to
drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon
and
set aside.

Transfer the fat to a small saucepan set over low heat and whisk in
the red
wine vinegar, sugar and Dijon mustard. Season with a small pinch each
of
kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add
the
dressing and bacon and toss to combine. Divide the spinach between 4
plates
or bowls and evenly divide the egg among them. Season with pepper, as
desired. Serve immediately.

Yield: 4 servings