SPINACH SALAD WITH EGGS, MUSHROOMS AND WARM BACON VINAIGRETTE (P.J. Clarke’s spinach salad, for four)
2 cloves garlic, peeled and minced
2 teaspoons sugar
1 teaspoon Dijon mustard
6 tablespoons fresh lemon juice
salt and freshly ground black pepper
12 strips bacon
½ pound fresh spinach (about 1 medium bunch), stemmed, washed and dried
6 to 8 medium white mushrooms, cleaned, trimmed and thinly sliced
1 medium shallot, peeled and thinly sliced
2/3 cup vegetable oil
2 hard-cooked eggs, peeled and coarsely chopped
- Combine the garlic, sugar, mustard, lemon juice and salt and pepper to taste in a small bowl and let rest for 30 minutes.
- Meanwhile, separate strips of bacon, then lay half of bacon in a large skillet in a single layer. Cook over medium heat, turning occasionally, until browned and crisp, 10 to 15 minutes. Transfer bacon to paper towels to let drain. Repeat with remaining bacon. Pour off all but 2 tablespoons bacon grease and set skillet aside.
- Put spinach, mushrooms and shallots into a large salad bowl and set aside. Return skillet with rendered bacon grease to medium heat. Stir in oil and lemon-garlic mixture and heat until hot. Pour hot dressing over spinach salad and toss well. Coarsely crumble as much of the cooked bacon as you like and add it to the salad, saving any remaining bacon for another use. Add eggs and toss well again. Adjust seasonings and serve immediately.
adapted from Marion Cunningham, The Fannie Farmer Cookbook