Spinach and Bacon Salad with Hot Dressing

Name: Spinach and Bacon Salad with Hot Dressing
Yield: Serves 6
Cuisine: American
Ingredients: 2 tablespoons (2 X 15 ml spoon) sunflower oil; 12 oz (350 g) fresh young spinach; salt and black pepper (optional); 4 oz (100 g) small mushrooms, sliced thinly; 1 tablespoon (15 ml spoon) fresh herbs (such as chives, chervil or parsley), chopped finely; 2 tablespoons (2 X 15 ml spoon) cider vinegar; 8 rashers of streaky bacon, with the rind removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

This delicious salad is a favourite in New York City. Crispy bits of bacon with raw spinach is a wonderful combination and the hot dressing magically takes away the sharpness from the spinach. This dish is also good made with watercress or curly endive.

Ingredients

12 oz (350 g) fresh young spinach
2 tablespoons (2 X 15

Americas
United States
Gluten-free
New York

Method

Wash the spinach carefully in cold water. Pull off the stalks and dry the leaves. Cut them into 1-inch (2 cm) strips and place in a salad bowl. If not using at once, cover with a clean, damp cloth and chill in the refrigerator.

Heat the oil in a frying pan and fry the bacon over a medium heat until crisp. Remove with a slotted spoon and chop coarsely. Before serving, add the vinegar and