Classic Spinach Salad

Giorgio Celmo

Ingredients:

6 slices bacon, cut into 1-inch pieces

2 medium shallots, halved and thinly sliced lengthwise 3/4 cup or Red Onion

1/4 cup olive oil

 6 tablespoons red-wine vinegar

 Scant 1/2 teaspoon salt

 1/4 teaspoon black pepper

 1 lb curly spinach, coarse stems discarded

3 hard-boiled large eggs, chopped

Directions

Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels or 1*coffee filters to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.

Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

1* I use coffee filters to drain most things fried, their cheaper and absorb better than towels. Buy them at the dollar store