Do you remember wilted spinach salad? Or is that just something from my childhood?
Spinach dressed in hot bacon drippings and vinegar until it wilts and becomes surprisingly delicious?
I remember. I loved the stuff, but because I assumed the magic was in the bacon, I’ve not given it much thought since becoming a vegetarian many moons ago.
But then, for some reason, thoughts of wilted spinach salad emerged, and I just had to come up with a vegetarian version. As it turns out, the magic isn’t in the bacon grease. In this version, freshly-sauteed red onions and crumbled feta cheese warmed with apple cider vinegar and olive oil help to wilt the spinach. Just a little bit. Just enough.
I slightly adapted this recipe from Bon Appetit, using apple cider vinegar instead of the sherry vinegar they called for, and adding hard-boiled eggs to give it a little more variety of texture and overall heartiness.
And, of course, I topped my resident carnivore’s version with bacon. I mean, it’s plenty magic without, but a little bacon finish (for those who really want it) can never hurt.
This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.
1medium red onion(cut into 1/4-inch thick wedges with some core attached)
2hard-boiled eggs(diced)
3/4cupcrumbled feta cheese
2tablespoonsapple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1slicebacon(cooked, drained, cooled, and chopped)
Instructions
Add spinach to a large bowl.
Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
Remove skillet from heat. Pour onions over spinach. Top with egg.
Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
Divide between four plates. Top individual servings with chopped bacon if desired.