A plate of warm spinach salad with bacon and bread crumbs.

Despite being inundated with CSA greens, I found myself returning from the co-op this week with Wellington’s spinach, a big bag of emerald green, crinkly and craggy leaves. I couldn’t resist.

I had a recipe in mind, too, a warm spinach salad I had made years ago, which I had forgotten about, but whose method I love. No surprise, it comes from Chez Panisse Vegetables and calls for gently wilting the spinach in a stainless steel bowl set over simmering water. Cool, right?

Last time, I made it Catalan-style, replacing the bacon and toasted breadcrumbs with pine nuts and raisins. What was I thinking? Bacon and breadcrumbs make everything better. Am I right? Am I right?

Have a wonderful weekend, Everyone.

A skillet holding bacon, crisping away.

A large pot on a stovetop with a bowl set overtop holding spinach.

warm spinach salad with bacon and bread crumbs on a plate.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm spinach salad on a plate.

Alice Waters’s Warm Spinach Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe


Adapted from Chez Panisse Vegetables

I love Wellington’s spinach, which you can find at the Niskayuna Co-op — so good. CPV notes that medium, slightly more substantial leaves are better for this salad than very delicate tiny ones.


  • 2 to 3 eggs
  • 1 shallot, minced
  • vinegar, white balsamic, sherry, etc. — whatever you have
  • pinch salt
  • pinch sugar
  • olive oil to taste
  • 2 T. olive oil
  • 3/4 cup fresh bread crumbs
  • bacon — about four slices, diced
  • 1 lb. spinach


  1. Bring a small pot of water to a boil. Simmer eggs for 7 minutes, then cool in cold water till serving time.
  2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
  3. Meanwhile, make the bread crumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
  4. Meanwhile, fry the bacon until crisp. Save the rendered fat for another use.
  5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in bacon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
  6. Peel and quarter eggs, season with salt and pepper, and serve with salad.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Steam, Sauté
  • Cuisine: American