The 3-Ingredient French-Inspired Dish I Make at Least Once a Week

The French have mastered many things, and two of them are minimalism and elegance. More to the point, they have mastered the art of making elegant minimalism. This applies just as much to food as it does to fashion.

Whether it’s the finest restaurant in Paris or a weeknight meal, that distinct je ne sais quoi carries into the French lifestyle approach to cooking and creating using simple, quality, fresh ingredients. Enter: this three-ingredient French-inspired spinach salad that I make at least once a week. Whether it’s a casual weeknight meal or a formal holiday gathering, this salad seems to fit in effortlessly at any occasion. She’s refined, gorgeous, flavorful, and incredibly simple to prepare. 

The 3-Ingredient Salad We Crave In My House

I learned how to make this salad in a fine cooking course. While one may assume that this means it will be intricate and intimidating, it’s actually quite the opposite. In fact, the point was to highlight its simplicity so that we could take it home and incorporate it into our weekly cooking rotation—which is exactly what I did!

It’s made with just three ingredients: spinach, sliced white mushrooms, and bacon—all widely used ingredients in French cuisine. It’s most often served with a quick and flavorful dressing (which I highly recommend you make, as well!) made with shallots, an egg yolk, Dijon mustard, oil, salt, and pepper. It can be prepared either in the food processor, or by hand. I incorporate some of the bacon fat, as well, for an extra layer of smoky, savory flavor.

Note: There is also a popular salad with Pennsylvania Dutch origins featuring spinach, bacon, mushrooms, and a warm bacon dressing (AKA the wilted spinach salad). But this spinach salad is different! The three-ingredient dish can be served without dressing or a shallot vinaigrette that’s a staple in French cuisine. 

The Easiest Spinach Salad You’ll Ever Make

It’s absolutely delicious, and promises to be a hit whether it’s a random Tuesday night or Christmas dinner.

Salad Ingredients

• 1/4 pound slab bacon or 4–5 slices bacon
• 8–10 cups baby spinach, washed well and completely dry
• 12 medium-large white button mushrooms or baby bella mushrooms, cut into 1/4-inch slices
• Salt and freshly ground black pepper (to taste)

Directions

1. Cut the bacon into lardons—small cubes or strips (the French word for “fat”). Place in a cold skillet and place over medium heat. Cook until fat has rendered and lardons are crisp and brown. Remove from the pan with a slotted spoon, and place on a paper towel lined dish to drain. Reserve bacon fat in a heatproof jar.
2. In a large salad bowl, combine the spinach, bacon, and mushrooms. Toss well with vinaigrette (recommended but optional; see recipe below), or simply season with salt and pepper.

Creamy Shallot Dressing Ingredients (Optional But Recommended)

• 1 egg yolk
• 2 tablespoons red wine vinegar or Champagne vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons minced shallot
• 3/4 cup neutral oil (avocado or vegetable)
• 1 tablespoon bacon fat (optional, but recommended)
• Salt and freshly ground black pepper

Directions

1. In a food processor or by hand, beat egg yolk with red wine vinegar, Dijon mustard, and shallot. Slowly, in a thin stream, add oil and optional bacon fat, blending well until slightly thickened. Season with salt and pepper.