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SERVES:
4

INGREDIENTS:

4 large eggs, hard boiled
8-12 sllices bacon, cooked crisp, rendered bacon fat reserved

Approx. 3-4 cups 1-2 inch cubed 3-4 day old bread
2 large ripe tomatoes, cut into bite size wedges
1/4 cup thinly sliced red onion (or more to taste)
4-6 cups loosely packed spinach

for the dressing:
1/4 cup reserved rendered bacon fat
2-3 Tbs extra virgin olive oil
3 Tbs red wine vinegar
2 tsp Dijon mustard
black pepper to taste

PROCEDURE:

Count on 2-3 slices of bacon and 1 hard cooked egg per salad.

Once the eggs come to a simmer in just enough water to cover, immediately set the timer for 12 minutes...adjust the heat on the eggs and let them simmer along for 12 minutes...then run them under cold water to cool.

At the same time crisp the bacon up in a large heavy bottomed pan.....then drain it on paper towels when it's done....and make sure to save the rendered bacon fat for making the dressing later on.

At some point, while all of this is going on, cut as much 3 - 4 day old bread into 1 - 2 inch cubes as you want, also very thinly slice a little red onion and cut your ripe tomatoes into wedges as well.

To make the dressing, add 1/4 cup of the rendered bacon fat to a large mixing bowl and add 2 Tbs extra virgin olive oil to that....add 3 Tbs red wine vinegar, add a dollop of Dijon mustard and a crack of black pepper and whisk it up.

Add the sliced red onion and let that sit in the dressing while you peel and chop the eggs and chop the crispy bacon.

Then add a big handful of spinach to the bowl, add the bread, tomatoes, bacon and eggs and toss everything to combine.

HINTS:

Make this a vegetarian salad by leaving out the bacon and substituting more olive oil instead of the bacon fat in the dressing.