Spinach Salad with Warm Bacon Dressing

When I was in high school, Friday and Saturday nights meant driving up and down Route 46 in New Jersey with friends deciding where to stop for late-night snacking. We’d cram into booths at Friendly’s or diners after basketball games, dances or a party in a schoolmate’s basement to share stories, laugh and sometimes cry while sipping Diet Coke from tall plastic cups. There were no phones in our hands, so the moment enveloped us. We did not know where other friend groups were or if the boys we “liked” would show up, so we eyed the door to see who came and went. There was perpetual excitement in not knowing, and we lived every day in anticipation and loved the feeling even when our teenage hopes were shattered.

These memories of late-nite teen angst and happiness are exalted because they happened while we noshed on “so good” but bad-for-you food. I relished in the treats we devoured on these evenings because they were always served with the perfect accoutrements. Thick whipped cream topped strawberry Fribbles and Reese’s Pieces sundaes came to the table dripping with luscious peanut butter sauce and hot fudge. We banged the bottom of ketchup bottles trying to get an ounce to fall onto our burgers and searched for tiny packets of Welch’s grape jelly in the chrome jelly holders for our toast and pancakes. We stole pickles from each other’s plates and grabbed at the bowl of fries loaded with gooey yellow cheese that we always ordered for the table. It seemed everything tasted better after curfew.

When we splurged, we hit up the restaurant chain Bennigan’s and indulged in the Monte Crisco, somewhat of a stepchild to the French’s croque monsieur. I thought it tasted like heaven. The thick bread that enveloped the thinly sliced ham, turkey and cheese was drowned in a sweet batter, fried until its shell turned golden and topped with a dusting of powdered sugar. As if things couldn’t get better, the crunchy sandwich was partnered with delicious raspberry preserves and Voila!—you had dinner and dessert rolled into one. Although amazing, I’d often forgo the Monte Cristo or the Death by Chocolate dessert or the mozzarella sticks with sweet marinara that my friends ordered in lieu of a spinach salad which was accompanied by the most delicious hot bacon dressing. This sweet and salty dressing managed to elevate raw spinach leaves and hard boiled egg to a decadent dish. I always asked for extra.

Those nights. That food. Those friends. 

Spinach Salad with Warm Bacon Dressing

10 ounces baby spinach

1 cup basil, shredded

2/3 cup grape tomatoes, halved

Mix spinach, shredded basil and tomatoes in a large bowl. Cover and refrigerate.

 

Dressing

3/4 pound thick cut bacon, coarsely chopped

4 large shallots, thinly sliced

2 teaspoons dijon mustard

4 tablespoons honey

1 large clove of garlic, minced

1/4 teaspoon ground white pepper

1/4 cup white balsamic vinegar

1/4 cup extra virgin olive oil

1/4 cup canola oil

Heat a large sauce pan on medium-high heat. Add chopped bacon and cook until it begins to brown, about five to six minutes. Place bacon and all drippings from the pan into a large bowl. Add sliced shallots to pan and sauté for 3-4 minutes until they begin to soften. Remove shallots from pan and place into bowl with bacon. Add mustard, honey, garlic, pepper and vinegar, then slowly whisk in both oils. Let dressing sit for an hour to four hours. When ready to serve heat dressing in the microwave or on stove until warm. Pour warm dressing over salad and serve immediately.