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Warm spinach salad on a plate.

Alice Waters’s Warm Spinach Salad

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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