Name: Classic Spinach Salad
Yield: 4 Servings
Ingredients: 1 medium shallot, thinly sliced; ¼ cup white wine vinegar; ¼ teaspoon crushed red chile flakes; ½ teaspoon sugar, plus more; Kosher salt; 8 ounces thick-cut bacon, cut into ½-inch pieces; 1 pound shiitake mushrooms, stemmed, large caps torn into 1-inch pieces, small caps left whole; 1 garlic clove, smashed; Freshly ground black pepper; ½ cup buttermilk; ½ cup sour cream; ¼ cup mayonnaise; 1 tablespoon fresh lemon juice; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ cup finely chopped mixed herbs, such as basil, chives, and/or dill; 2 large bunches mature spinach, stemmed, torn into 2-inch pieces

Overhead view of a spinach salad with mature leaves roasted mushroom caps shaved shallots and a creamy herb dressing.

Alex Lau

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 notes