Spinach & Mushroom Salad

Fresh spinach leaves, raw mushrooms marinated in lemon juice, and crispy bacon crumbles tossed in a punchy peanut oil vinaigrette. This is the kind of salad that works as a serious side dish, not an afterthought next to the main course.

The prep-ahead approach here is smart. Wrap the trimmed spinach in damp paper towels and refrigerate for several hours. The leaves come out dry and crisp, which means the dressing clings instead of sliding off into a puddle at the bottom of the bowl. Tossing the sliced mushrooms in lemon juice does double duty: it prevents browning and adds tartness that complements the vinaigrette.

The dressing is built on peanut oil, which has a subtle nuttiness that pairs better with spinach than olive oil would. White wine vinegar and prepared mustard bring the acid and bite, while a halved garlic clove infuses the whole thing without being overpowering.

Chef Tips

• Cook the bacon until truly crisp, then drain and crumble. Chewy bacon turns soggy in the dressing and loses its texture.
• Slice the mushrooms diagonally for a wider surface area that soaks up more lemon juice and dressing.
• Beat the dressing again right before serving. Oil and vinegar separate in the fridge, and an unbeaten dressing coats unevenly.
• Toss and serve immediately. Spinach wilts fast once dressed, and you want those leaves standing tall.

Variations

• Add a sliced hard-boiled egg per serving for a heartier spinach salad.
• Swap peanut oil for toasted sesame oil and add a teaspoon of soy sauce for an Asian-inspired spin.
• Toss in toasted pine nuts or sunflower seeds for crunch.