Simon and Seafort’s Salad with Mustard Dressing

Simon and Seafort’s Salad with Mustard Dressing is a great take on the ever famous spinach salad with hot bacon dressing, but this recipe has a twist.

If you love hot bacon salad dressing, you are going to love Simon and Seafort’s Salad with Mustard Dressing.

Simon and Seafort’s is a well-known recipe in Alaska. Not everyone can easily go there, but you can enjoy their food at home.

If you love Hot Bacon Dressing and Spinach salad, you are going to love this mustard salad dressing that is served warm and poured over a salad. What makes this recipe different is that you use the egg yolks as part of the salad dressing. This means you will have a thick and creamy salad dressing to pour over the salad.

This mustard salad dressing is sweet and savory. Homemade salad dressings really do taste better. This one you could control the amount of sugar that you serve in the salad dressing. This salad could be made with either Romane or Spinach, both will work well.

What I really think makes this salad super unique is the use of croutons on this salad. The croutons really adds a heartiness to the salad.

You can enjoy Simon and Seafort's Mustard Dressing when you make it at home.

If you love hot bacon salad dressing, you are going to love Simon and Seafort’s Salad with Mustard Dressing.

Simon and Seafort’s Salad with Mustard Dressing

You can make Simon and Seafort’s Salad with Mustard Dressing at home.  It's hard to beat this warm hot bacon dressing on romaine leaves. 
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: Simon and Seafort’s Salad with Mustard Dressing
Servings: 4
Calories: 518kcal

Ingredients

  • 3 hard-cooked hard-cooked eggs
  • 3 tablespoons apple cider vinegar
  • 16 ounces romaine leaves
  • 4 slices cooked bacon
  • 1 1/2 teaspoons prepared mustard
  • 3 tablespoons sugar
  • 1 cup croutons
  • 2 chopped green onions
  • 1/2 cup warm bacon drippings

Instructions

  • Separate hard-cooked eggs into white and yolks. chop whites; set aside. Combine yolk with mustard, vinegar and sugar in food processor until smooth. Combine romaine and croutons with egg-mustard dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg white, chopped green onion and bacon pieces. Serves 4 A recent viewer suggested:However, from my memory, the salad is made with spinach rather than romaine lettuce. The tender trimmed leaves are washed, dried, and placed on a chilled metal plate and served with a lower plate to help maintain the correct serving temperature. This salad is a delightful full bodied basic salad that will empress anyone.

Nutrition

Calories: 518kcal | Carbohydrates: 22g | Protein: 10g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 313mg | Potassium: 518mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10570IU | Vitamin C: 13.9mg | Calcium: 98mg | Iron: 2.7mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Jonni

    We were privileged enough to get the real recipes from a chef who worked there including prime rib, egg mustard salad and their layered 5 star pudding recipe. The egg mustard I’ve been making over 30 years. I always use romaine lettuce, equal parts sugar and vinegar, don’t use bacon drippings anymore and I shred the whole egg on the top. Few changes as you can see. My family could eat this every night. Simon & Seafort’s was always a great restaurant with a stunning view. Makes us homesick sometimes. Great job on the copycat. 👍

  2. Rich

    I had it last night at Simon’s. It’s made with spinach. also your recipe calls for 1/2 cup bacon grease….. it’s more like 1-2 tablespoons of bacon grease.

  3. Djdutton3

    I have been making this salad since I first got the recipe at Anchorage’s Simon and Seafort Restaurant in 1976-77. It is a great way to use up hard boiled Easter eggs!

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