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America's Sea Salt Company | SaltWorks® / Salt 101 / Recipes / Side Dishes / Spinach, Avocado, Bacon Salad with Bacon Vinaigrette, Fried Egg and Artisan® Hiwa Kai Black Hawaiian-Style Sea Salt

Spinach, Avocado, Bacon Salad with Bacon Vinaigrette, Fried Egg and Artisan® Hiwa Kai Black Hawaiian-Style Sea Salt

Featuring: Artisan® Hiwa Kai Black Hawaiian-Style Sea Salt
There is an art to the perfect salad: fresh, crisp greens, both crunchy and creamy toppings, and a vinaigrette with just the right balance of sweet and salt. This spinach salad has all the elements: avocado, crispy bacon, warm vinaigrette, a perfectly fried egg, enhanced with the bold flavor, crunch and stunning visual presence of Artisan® Hiwa Kai Black Hawaiian-Style Sea Salt. This could be a quick and hearty weeknight dinner, or the perfect accompaniment to a simple pasta dish, grilled meat, or roast chicken.
Servings: 4-6
Preparation Time: 20 minutes
Cook Time: 10 minutes

Ingredients

For the Salad

1 large bunch fresh spinach
4-6 eggs (one egg per person)
2 tablespoons butter
4 large red radishes, thinly sliced
1 large avocado, diced

For the Vinaigrette

5 strips thick-cut bacon
2 large shallots, thinly sliced
1 large clove garlic, minced
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
½ teaspoon sugar
Fresh cracked black pepper, to taste
½ teaspoon Hiwa Kai Black Salt, plus more for garnish

Alternative Flavor Options

Artisan® Cyprus Black Sea Salt Flakes

Cooking Directions

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  • Make the vinaigrette: Heat a large skillet over high heat and fry bacon until crispy and the fat has been rendered. Remove from heat and transfer the bacon to a paper towel-lined plate or cutting board, reserving ½ cup of hot bacon fat in the pan. Let the bacon cool, then cut or crumble into roughly 1-inch pieces. Set aside.
  • Place the pan with the reserved bacon fat on medium heat. Cook shallots and garlic until soft and fragrant. Remove the pan from the heat and whisk in the mustard, vinegar, sugar, pepper, and Hiwa Kai Sea Salt. Set dressing aside, and wipe the pan clean.
  • Fry the eggs: Heat the cleaned pan over medium heat and melt the butter. Gently crack open the eggs and fry sunny side up until edges are slightly crispy. For a firmer yolk, flip the eggs and cook to preferred doneness. Set aside.
  • Assemble the salad: In a large salad bowl, toss the spinach with the vinaigrette until covered. Plate the dressed greens, and divide bacon pieces, radishes, and avocado evenly among each salad. Top each plate with the fried egg and another sprinkle of Hiwa Kai Black Sea Salt, to taste.