Back in the 70’s, when I was first away from home, the spinach salad was just coming into vogue. I think it was pretty popular back then, and it was a revelation to me. My only experience with spinach before that had been of the canned variety (my mother, though a wonderful home cook, wasn’t particularly imaginative when it came to vegetables). I thought I hated spinach, and was amazed that it could be eaten raw. I had my first spinach salad in a restaurant which has since disappeared into the recesses of my faulty memory, but I never forgot it, and one of the first things I did when I had a kitchen of my own was attempt to recreate the one I had fallen in love with. Although I have now experienced and loved many variations on the spinach salad, this one still remains my favorite. I love the way the steaming hot bacony dressing slides down over the cold raw spinach and wilts it. I think I could eat it every day.
By the way, don’t you just love my bowl? I found it at Thrift Town for a dollar.
Spinach Salad (serves 2)
- 4 slices bacon, diced
- 3 green onions, sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon lemon juice
- 4 ounces baby spinach leaves
Fry bacon until crisp. Remove and drain. Measure drippings to make ¼ cup, adding extra oil if necessary to make ¼ cup. Return to pan. Fry green onions until wilted. Add brown sugar and cook until melted. Add remaining ingredients. Return bacon to pan and serve hot over cold raw spinach.