Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV
Requiring just a handful of ingredients, a good warm spinach salad ought to be quick and easy. Why, then, are there so many greasy, dull, or lifeless versions around?
For a spinach salad recipe that would give us wilted but not swampy greens, we started with rewashed, bagged baby spinach, which was tender and sweet. Thickly cut bacon added presence in our spinach salad recipe, and hard-cooked egg wedges ...