RECIPE: Spinach Salad with Pickled Red Onion, Gorgonzola
This salad hits every taste bud, from the creamy sharpness of the gorgonzola and the tangy spiced red pickled onions to the salty crunch of peppered bacon, all tossed together with sliced hard-boiled eggs and baby spinach! This goes together quickly if you prepare the eggs and pickled onions ahead of time.
3 whole eggs
7 slices thick-cut peppered bacon
1/2 cup of pickled red onion (see recipe below)
8 oz mushrooms, sliced
3 tablespoons red wine vinegar
1 teaspoon sugar
1 clove of garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
8 ounces baby spinach, washed and patted dry
3 tablespoons, crumbled gorgonzola
Optional: 1 medium tomato, chopped and 1 avocado, chopped
- Place the eggs in a saucepan, cover with water, and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crisp. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with a paper towel.
- Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, garlic, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat until bubbly.
- Add the spinach to a large bowl. Arrange the pickled onions, mushrooms, gorgonzola, and bacon on top. Pour the hot dressing over, and toss to combine. Arrange the eggs on top and additional tomato and avocado (if using). Serve immediately.
Pickled Red Onions
Warning: These are addictive. Keep them on hand in the refrigerator and toss in salads, on sandwiches or as a condiment to grilled meat, chicken or fish. Or just eat them by themselves!
1 lb red onions (about 2 med or 1 large), thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
1/2 cinnamon stick
1 bay leaf
1 star anise
Dash red pepper flakes
Optional: Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds
- In a saucepan combine the vinegar, sugar and spices.
- Add the thinly sliced onions and bring to a boil. Then turn down and simmer for 5 minutes.
- Transfer to a glass bowl or jar. Allow to stand until cooled. Will keep several weeks refrigerated.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.