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.
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.
Simon and Seafort’s Salad with Mustard Dressing
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.
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. 👍
Tina
Don’t use Dijon mustard. It’s too strong. That is not in the recipe I have fro Simons Anchorage
Patricia Chesbro
The original recipe was for romaine. I agree that there is too much bacon grease in this version.
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.
Rich
Plus the recipe uses Dijon mustard.
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!
Liz Nelson
This sounds good! I will try next time in entertain!