This salad is so good! You'll want to make it twice in the same week, which we definitely did. In my book, any recipe that combines a little bit of bacon with vegetables is good because it gets Roi to eat more vegetables. Sometimes I feel like I'm catering towards a little kid and not my husband. Anyway, try it. You won't be sorry.
This recipe is from the Cook's Illustrated cookbook Perfect Vegetables. The salad comes together quickly, so you'll need to have all the ingredients cut and ready before you start. And when you add the vinegar mixture to the pan, step away from the stove-top because the fumes will be strong!
Wilted Spinach Salad with Warm Bacon Dressing
Serves 4-6
6 ounces baby spinach (about 8 cups)
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
pinch salt
10 ounces (about 8 slices) thick-cut bacon
1/2 medium red onion, chopped medium (about 1/2 cup)
1 clove garlic, minced
3 hard-boiled eggs, peeled and quartered lengthwise
1. Put the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves then set aside.
2. Fry the bacon in a medium skillet over medium-high heat, flipping occasionally, until crisp, about 10 minutes. Transfer the bacon to a plate lined with paper towels. When cool enough, break up into 1/2 inch pieces. Pour the bacon grease into a heatproof bowl and return 3 tablespoons of the fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture and remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to the loosen the browned bits.
3. Pour the hot dressing over the spinach, add the bacon, and toss gently until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
No comments:
Post a Comment