Discover the secret behind Alaska’s most beloved warm salad dressing from the iconic Simon and Seafort’s restaurant. This rich, creamy mustard dressing transforms ordinary greens into an extraordinary dining experience, combining pickled onions, warm bacon drippings, and a sophisticated egg yolk dressing that will elevate your salad game forever.
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Table of Contents
Why This Recipe Works
The magic of Simon and Seafort’s mustard dressing lies in its unique combination of quick-pickled red onions, creamy egg yolk dressing, and warm bacon drippings. Unlike traditional vinaigrettes, this warm dressing creates layers of flavor and texture, from the tangy pickled onions to the rich bacon fat that wilts the spinach just enough to create the perfect bite.
Ingredients
- Apple cider vinegar – Creates the tangy base for both pickled onions and creamy dressing
- Sugar – Balances acidity in pickled onions and adds sweetness to the dressing
- Red onion – Provides sharp flavor that mellows when pickled
- Slivered almonds – Add crunch and nutty flavor when toasted
- Hard-boiled eggs – Yolks create creamy dressing base while whites add protein and texture
- Prepared mustard – Gives the signature tangy flavor and helps emulsify the dressing
- Bacon – Provides smoky flavor and warm drippings that wilt the spinach
- Baby spinach leaves – Tender greens that pair perfectly with warm dressing
- Croutons – Add heartiness and satisfying crunch to every bite
- Green onions – Contribute fresh, mild onion flavor and bright color
Step-by-Step Instructions
- Prepare the pickled onions by combining 1/2 cup apple cider vinegar, 1 tablespoon sugar, and 1/2 cup water in a small bowl. Mix well until sugar dissolves. Submerge thinly sliced red onions and let sit for 15-20 minutes while preparing other components.
- Toast the slivered almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Set aside to cool completely.
- Prepare the eggs by separating hard-boiled eggs into yolks and whites. Finely chop the egg whites and set aside for garnish.
- Make the dressing by combining egg yolks, prepared mustard, 3 tablespoons apple cider vinegar, and 3 tablespoons sugar in a food processor. Blend until completely smooth and creamy.
- Cook the bacon in a large skillet until crispy and golden. Remove the bacon and keep the drippings warm in the pan. Chop or crumble bacon into small pieces and set aside.
- To assemble the salad, toss baby spinach leaves and croutons with the egg yolk dressing in a large bowl until evenly coated.
- Add warm bacon drippings by drizzling them over the dressed salad and tossing again to coat and lightly wilt the spinach.
- Finish and serve by draining pickled red onions and scattering them over the salad along with chopped green onions. Sprinkle chopped egg whites, crumbled bacon, and toasted almonds evenly over the top. Serve immediately while still warm.
Chef’s Notes
The timing is crucial for this salad. Start by pickling the onions first, as they need at least 15 minutes to develop their tangy flavor. The warm bacon drippings should be added just before serving to achieve the perfect balance of wilted yet crisp greens.
Storage & Reheating Instructions
- Freezing: Not recommended, as the fresh components and dairy-based dressing don’t freeze well.
- Refrigerator Storage: Store components separately for up to 3 days. Pickled onions should be kept in the refrigerator for up to 1 week.
- Reheating Method: Gently warm bacon drippings before adding to salad. Do not reheat the entire assembled salad as it will become soggy.
More Simon & Seafort copycat recipes
Favorite copycat salad dressing recipes
- Brown Derby French Dressing
- Cheesecake Factory Santa Fe Dressing
- Outback Steakhouse Blue Cheese Vinaigrette
- Panera Fuji Apple Dressing
- State Fare Lemon Vinaigrette Dressing
Check out my easy recipes for homemade salad dressing and the best copycat restaurant recipes on CopyKat!
Simon & Seafort’s Warm Mustard Salad Dressing
Creamy warm mustard dressing with egg yolks, inspired by Alaska's famous Simon & Seafort's restaurant. Perfect for spinach and romaine salads.
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Servings: 4
Calories: 518kcal
Ingredients
- 1/2 cup plus 3 tablespoons apple cider vinegar divided use
- 4 tablespoons sugar divided use
- 1 small red onion thinly sliced
- 1/2 cup slivered almonds
- 3 hard-boiled eggs
- 1 1/2 teaspoons prepared mustard
- 4 slices bacon
- 16 ounces baby spinach leaves
- 1 cup croutons
- 1/2 cup warm bacon drippings
- 2 green onions chopped
Instructions
- In a small bowl, combine 1/2 cup of apple cider, 1 tablespoon of sugar, and 1/2 cup of water. Mix well. Submerge the onions in the bowl and let them sit for at least 15 to 20 minutes to pickle while you prepare the rest of the salad.
- To toast the slivered almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 to 5 minutes. Set aside to cool.
- Separate the hard-boiled eggs into yolks and whites. Finely chop the egg whites and set them aside.
- To make the dressing, combine the egg yolks, mustard, 3 tablespoons of apple cider vinegar, and 3 tablespoons of sugar in a food processor. Blend until smooth.
- Cook the bacon in a skillet until crispy. Remove the bacon and keep the drippings warm in the pan. Chop or crumble the bacon into small pieces and set aside.
- In a large bowl, toss the baby spinach leaves and croutons with the dressing. Drizzle the warm bacon drippings over the salad and toss again to lightly coat.
- Drain the pickled red onions and scatter them over the salad along with the chopped green onions. Sprinkle the chopped egg whites, crumbled bacon, and toasted slivered almonds evenly over the top. Serve immediately, while the salad is still slightly warm, for the best flavor and texture.
Notes
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 impress 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
I too lived in Anchorage in the late 70’s. The salad I always got from the restaurant was only spinach (no lettuce). I got the recipe from the chef and here it is
3 Eggs, hard boiled
1 1/2 Tsp Yellow Mustard
3 Tbsp Cider Vinegar
3 Tbsp Sugar
16 0Z Fresh Spinach
4 Strips Bacon
2 Green Onions, thinly sliced
Slivered Almonds
Directions:
1. Cook bacon until crisp. Drain, reserving 1-2 tbls. of grease. Crumble bacon and set aside.
2. Separate egg white from yolks. Mash yolks with fork and add mustard, vinegar, and sugar. Mix well and set aside.
2. Chop egg whites. Set aside.
3. Cut or tear spinach into a salad bowl. Toss spinach with egg yolk dressing. Add bacon grease and toss again. Top with egg whites, almonds, green onions and crumbled bacon. Serve immediately. Delicious!
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. 👍
Don’t use Dijon mustard. It’s too strong. That is not in the recipe I have fro Simons Anchorage
The original recipe was for romaine. I agree that there is too much bacon grease in this version.
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.
Plus the recipe uses Dijon mustard.
And there’s NO croutons!
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!
This sounds good! I will try next time in entertain!