Spinach Salad. The secret ingredient is... BACON!
1 bag (or 1 bunch) baby spinach
1/2 pound of bacon
3 green onions - finely chopped
4 eggs (boiled)
6-8 large strawberries - sliced
6-8 large mushrooms - sliced
1/4 cup raspberry vinegar
1/4 cup extra virgin olive oil
tablespoon of poppy seeds
Sugar to taste
Pepper to taste
1. Cook bacon in microwave until crispy
2. Pour about 1/3 to 1/2 of the bacon drippings into a heat proof measuring cup. (discard the rest)
3. Put cooked bacon in freezer to chill
4. Peel and chop/slice boiled eggs. Reserve some cooked yolk for the dressing
5. Add vinegar and oil to bacon drippings in measuring cup. Add sugar and stir until disolved. Add egg yolk and stir until disolved. Add green onions, poppy seeds and pepper. Adjust ratio of oil, vinegar, sugar and poppy seeds to your taste. Stir and set aside
6. Toss spinach with strawberries and mushrooms
7. Just before serving - get bacon out of freezer and crumble into dressing
8. Toss salad with dressing and top with egg slices - serve right away.
Putting some egg-yolk in the dressing acts as an emulsifier and stops the dressing from separating. Bacon makes it goooood.
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