I remember as a child going to my aunt’s house and having Spinach Salad with Bacon Dressing. I think at first I was a little frightened of having spinach salad, thinking it might not be as nice as creamed spinach, which I loved. The idea of bacon dressing did not sit well. Boy, was I wrong! That salad was wonderful!
Of course, ever since then I have been seeking the same salad. All the other spinach salads either did not have enough dressing on them, or the dressing was too sweet, or too sour, or even had no bacon fat!
My friend, Helen Reeves Pearson, when she was living, used to make this most excellent salad with candied walnuts, grapefruit and raspberry dressing. I’ll be posting about that shortly, but, that salad also inspired the ingredients in this salad. It’s a great combination, a party for your mouth!
Spinach Salad with Bacon Dressing, Grapefruit and Candied Pecans
- 1 Bunch Baby spinach
- 1/2 Pound Thick bacon; Ends are fine
- 1 Grapefruit; peeled and sectioned
- 5 Medium Mushrooms; Sliced
- 1/4 cup Candied pecans
- 2 Tablespoons Blue cheese; crumbled
— Dressing —
- 1 Teaspoon French mustard
- 3 Tablespoon Bacon fat
- 2 Tablespoon Red wine vinegar
- 2 teaspoons Sugar
- Cut the bacon into 1 inch dice. Put into an iron skillet and cook on low heat until all the bacon and has been rendered, stirring occasionally. Drain on paper towels. Reserve 3 tablespoons for the dressing, save the rest in the refrigerator. Do not remove the fat from the pan.
- In a large bowl put the spinach, grapefruit, mushrooms, pecans, bacon, and blue cheese.
- With the heat on very low, add the mustard to the pan and whisk briskly. Still whisking, add the vinegar, turn off the heat and add the sugar, whisking all while. Taste for seasoning – if it is too sour, add more vinegar, to sweet, add more vinegar.
- Pour the mixture over the spinach and toss to combine. Put into a nice bowl and serve.
Preparation time: 10 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.