Wednesday, November 10, 2010

Wilted Spinach Salad

You haven't lived until you've had a meal at Elizabeth's house, and this salad was a frequent item on the menu. It's always better when she makes it, but it's not bad if you make it yourself. --Mark


1 1/2 bunches fresh young spinach
6 green onions
1/2 clove garlic
1 T vegetable oil
1/4 lb fresh mushrooms
3 slices bacon
1 egg
1 T sugar
1T tarragon vinegar
1 T red wine vinegar


Cut tough stems from spinach and wash. Drain and blot dry. Tear into bite-sized pieces. Mince green onions and mix with spinach in a large bowl. Mash garlic and cover with oil. Let stand for about 30 minutes. Discard garlic and trickle oil over spinach and let stand. Cut mushrooms into slices and add to spinach and oil.

For the dressing, saute bacon until crisp. Drain. Reserve bacon fat. Beat egg, sugar, and vinegars. Pour slowly into warm fat, stirring constantly until mixture has thickened slightly. Season with salt and pepper to taste.

Pour dressing over spinach mixture just before serving and toss well. Sprinkle bacon over salad and serve immediately.

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