Spinach Salad with Bacon and Buttermilk-Blue Cheese Dressing Recipe

Spinach Salad with Bacon and Buttermilk-Blue Cheese Dressing Recipe

  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1 small shallot, minced
  • 2 teaspoons cider vinegar
  • 3 ounces Roquefort or other blue cheese, crumbled
  • Salt and freshly ground pepper
  • 1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips
  • 3/4 pound spinach, large stems discarded
  • 1 small red onion, halved lengthwise and thinly sliced
  • 2 hard-cooked eggs, quartered
  1. In a medium bowl, whisk the buttermilk with the sour cream, shallot and cider vinegar. Stir in the blue cheese. Season the dressing with salt and pepper.
  2. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
  3. In a very large bowl, toss the spinach with the red onion and bacon, then toss with the dressing. Mound the salad on plates, top with the eggs and serve.
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