Wednesday, June 4, 2014

In the Kitchen with Jason (and David): Spinach Salad with Warm Bacon Dressing

This recipe was trying to not be a favorite for us. I cannot eat eggs and Jess doesn't care for bacon, both of which are present in this recipe. Oddly enough, we both loved this salad. Jess liked it so much she ate all the leftovers and didn't let me have any more.

  • 11 oz baby spinach
  • 1/2 red onion, sliced
  • 8 oz mushrooms, sliced
  • 1/4 dried cranberries
  • 8 bacon slices, cooked and crumbled
  • 3 Tbsp bacon drippings
  • 3 Tbsp red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 2 Tbsp fresh basil, chopped
  • 6 hard boiled eggs, chopped
  • 1/2 cup Pecorino Romano shavings
  • Toss together the first 4 ingredients in a large bowl.
  • In a saucepan over low heat, whisk together the bacon drippings, vinegar, sugar, mustard, and basil.
  • Season with a pinch of salt and pepper.
  • Toss dressing with salad, add remaining ingredients and serve.
Not only was this extra delicious, but it was crazy easy to make, and as stated before, was also crazy easy to eat. The recipe stated that it makes 4 servings but we got at least 6 out of it.

Please enjoy!

-Chef Jason

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