Spinach Salad with Mushrooms, Egg and Red Onion
A classic American spinach salad with tender baby spinach, raw sliced mushrooms, jammy-firm hard-boiled eggs and crisp red onion, tossed in a sharp, lightly sweet red wine vinaigrette that clings to every leaf.
- Prep
- 20 min
- Cook
- 11 min
- Wait
- 25 min
- Total
- 56 min
- Makes
- 4 main-course side salads (about 8 cups total)
Steps
Before you start
- Start the eggs first: they need about 11 minutes to cook and 10 minutes in ice water to cool and peel easily.
- Use pre-washed baby spinach, or wash and dry it very thoroughly; wet leaves dilute the dressing and turn limp.
- Do not dress the salad until just before serving, as the vinegar wilts spinach within minutes.
- Wipe mushrooms with a damp paper towel rather than soaking them, so they stay firm and do not absorb water.
Boil the eggs
- Place the 4 cold eggs in a single layer in a 3-quart saucepan and cover with cold water by 1 inch (2.5 cm).
- Set over high heat and bring to a full rolling boil.
- As soon as it boils, turn off the heat, cover the pot and let the eggs sit for 11 minutes.
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Ready when: Whites are fully set and yolks are firm, pale yellow and creamy with no wet center
Tip: Set a timer; even 2 extra minutes gives chalky yolks with a green ring.
Chill the eggs
- While the eggs sit, fill a large bowl with the ice and 4 cups (1 L) cold water.
- Use a slotted spoon to move the eggs into the ice bath and chill for 10 minutes.
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Ready when: Eggs feel cold to the touch all over
Mellow the onion
- Put the thinly sliced red onion in a small bowl and cover with cold water.
- Let it soak for 10 minutes to remove harsh bite and crisp the slices, then drain well and pat dry with a paper towel.
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Ready when: Onion slices are crisp and taste mild
Tip: Dry the onion well or it will water down the dressing.
Make the vinaigrette
- In an 8-oz jar, combine the red wine vinegar, Dijon, honey, grated garlic and kosher salt.
- Add the olive oil, seal the lid and shake hard for 20 seconds.
- Season with black pepper.
- Taste on a spinach leaf and add a pinch more salt if it tastes flat.
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Ready when: Dressing is thick, cloudy and fully blended, with no separate layer of oil
Tip: Shake again right before using; it separates as it sits.
Peel and cut eggs
- Tap each chilled egg on the counter, roll gently to crackle the shell, then peel under a thin stream of cool water.
- Cut the eggs into quarters lengthwise, or chop them roughly if you prefer.
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Ready when: Peeled eggs are smooth with no shell fragments
Tip: Start peeling from the wider end, where the air pocket makes it easier.
Marinate the mushrooms
- Place the sliced mushrooms in the large salad bowl.
- Drizzle with 2 tablespoons (30 ml) of the vinaigrette and toss gently.
- Let stand 5 minutes so they soften slightly and absorb flavor.
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Ready when: Mushroom slices look glossy and are slightly softened
Toss the salad
- Add the dry spinach and drained onion to the bowl with the mushrooms.
- Drizzle with about half of the remaining vinaigrette and toss gently with your hands or tongs, lifting from the bottom, until the leaves are lightly coated.
- Add more dressing a spoonful at a time only if needed.
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Ready when: Leaves glisten lightly with no dressing pooling in the bottom of the bowl
Tip: Under-dress rather than over-dress; spinach wilts quickly.
Plate and serve
- Divide the salad among 4 plates, mounding it high.
- Arrange the egg quarters on top and finish with a little black pepper and a pinch of salt on the eggs.
- Serve right away.
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Ready when: Salad is bright green and crisp, with eggs on top
Tip: Add the eggs last so the yolks do not smear the leaves.
Good to know
Tips
- Dry the spinach thoroughly; a salad spinner makes the biggest difference to how well the dressing clings.
- Slice the mushrooms evenly at ⅛ inch (3 mm) so they are tender but still meaty.
- For a heartier main course, add 4 slices of crumbled crisp bacon or ½ cup (60 g) toasted walnuts.
- Grating the garlic to a paste prevents harsh raw chunks in the dressing.
Make ahead
"Boil and peel the eggs up to 3 days ahead and refrigerate in a covered container. Slice the onion and soak up to 1 day ahead, keeping it in the fridge. Make the vinaigrette up to 5 days ahead; shake before using. Slice mushrooms and toss with spinach and dressing only at serving time."
Storage & reheating
"Dressed salad is best eaten immediately and does not keep well. Undressed spinach, mushrooms and onion keep refrigerated in separate airtight containers up to 2 days. Hard-boiled eggs keep refrigerated up to 5 days (peeled up to 3 days). Vinaigrette keeps in the fridge up to 5 days; let it stand 15 minutes at room temperature and shake before using. Do not freeze."
Substitutions
- red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount; sherry vinegar gives a rounder, nuttier flavor.
- honey → maple syrup or granulated sugar. Use 1 teaspoon maple syrup or ½ teaspoon sugar.
- white or cremini mushrooms → sliced cremini or baby bella mushrooms. They have a deeper flavor than white mushrooms and hold their texture well.
- red onion → 1 small shallot, very thinly sliced. Gives a gentler onion flavor; skip the soaking step.
