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Emeril's Spinach Salad

  • Yield: 4 to 6 servings


  • 1 pound breakfast bacon, chopped
  • 2 tablespoons Pommerey mustard
  • 2 tablespoons sherry vinegar
  • 2 teaspoons honey
  • Salt
  • Freshly ground black pepper
  • 1 pound fresh baby spinach, cleaned and patted dry
  • 1 cup thinly sliced red onions
  • 4 poached eggs, warm


  • Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and honey. Blend until smooth. Season with salt and pepper. In a large mixing bowl, toss the spinach and red onions with the vinaigrette. Season with salt and pepper. Mound the greens in the center of each plate. Season with salt and pepper. Garnish each salad with the eggs and crispy bacon.