12756 Makes 4 servings Thu Jul 09 13:56:00 -0700 2009 Thu Jul 09 14:39:27 -0700 2009 American Licensed http://www.chow.com/recipes/12756 Thu, 09 Jul 2009 21:39:27 GMT This classic American salad would be almost inconceivable without both bacon and the sour-sweet hot bacon grease dressing needed to wilt the spinach. You are certainly free to experiment with a special artisanal bacon for the salad, but personally I’m quite satisfied with any of the top-quality, lightly smoked streaky bacon with equal proportions of fat and lean meat widely available in supermarkets. I do suggest you try to find young, crisp, baby spinach, avoiding any that is limp or has tough leaves or yellow spots.

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In a small bowl, combine the vinegar and mustard and whisk till well blended. Add the sugar, garlic, and salt and pepper, stir well, and set aside.

In a large salad bowl, combine the spinach, avocado, and onion and set aside.

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons of grease from the skillet, add the oil plus the vinegar-mustard mixture, and stir till the dressing is hot. Pour the dressing over the spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve the salad immediately on wide salad plates.

]]> http://www.chow.com James Villas 49 Soup/Salad/Sandwich 1/4 cup cider vinegar

]]> 310 1 teaspoon Dijon mustard

]]> 298 1 teaspoon sugar

]]> 74 1 garlic clove, minced

]]> 305 Salt and freshly ground black pepper to taste

]]> 97 1/2 pound fresh spinach, stemmed, rinsed, and patted dry

]]> 96 1 ripe avocado, peeled, seeded, and diced

]]> 54 1/2 red onion, thinly sliced

]]> 409 8 thick slices lean streaky bacon

]]> 1/2 cup extra-virgin olive oil

]]> 2 hard-boiled eggs, coarsely chopped

]]> 30310 james villas 30311 the bacon cookbook 10054 dairy free 6027 gluten free 5005 cheap 23680 affordable 38 budget