Adapted from a recipe from Cook's Illustrated Magazine, March and April, 2002. This Spinach Salad is so good!
Wilted Spinach Salad with Bacon and Balsamic Vinaigrette Recipe
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 15 min
6 cups (5-ounces) fresh
spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin
1/2 cup minced red
1/4 teaspoon coarse or sea
1/8 teaspoon granulated sugar
1 tablespoon good-quality aged
* To purchase
good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate,
leaving fat in pan.
Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally,
until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.
Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch).
Sprinkle bacon over spinach and serve immediately.
Makes 4 servings.