Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
Step 2
Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing.
Step 3
Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes.
Step 4
Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes.
Step 5
Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
Step 6
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
