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Note: This is the
Midwestern version for classic spinach salad, so the dressing is
very sweet; you may want to test the recipe by using half the
amount of sweetener called for in the recipe and then add more,
according to your tastes. Serves:
8 side salads -or- 4 luncheon salads
INGREDIENTS:
- 1/2 cup extra virgin olive oil or choice of salad oil
- 3/8 cup (1/4 cup + 2 Tbs.) sugar or honey
- 1/8 tsp. sea salt
- optional: 1/8 tsp. freshly ground black pepper
- small sweet or red onion, cleaned and finely minced
- 2-3 Tbs. catsup*
- 3 Tbs. vinegar
- 1/2 tsp. Worcestershire sauce
- 4 cups baby spinach
- 4 cups salad greens, torn
- 1 cup bean sprouts
- 4 hard-boiled eggs, peeled and chopped
- 8 slices bacon, cooked until crisp and crumbled
- Optional: 2 cups (8 oz.) grated cheddar cheese
Instructions:
Put the the oil, salt, pepper, catsup, onion, vinegar, and
Worcestershire sauce in a 1-cup capacity glass jar. Cover, and
shake jar to form an emulsion.
Taste; adjust seasoning, if necessary. (1/8 tsp. of Dijon
mustard will add a kick to the dressing, but the Worcestershire
sauce already makes it spicy; the Dijon mustard also will help
maintain the emulsion.)
If necessary, clean, dry, and prepare the spinach and greens.
Toss the baby spinach with the salad greens and bean sprouts.
Top with chopped egg and crumbled bacon. Immediately before
serving, pour dressing over the salad. Top with grated cheddar
cheese, if using.
Alternative suggestions and notes:
*You can substitute fresh tomato for the catsup. Peel, seed,
and finely dice a large tomato or peel, seed, and cut a tomato
into quarters and put in a blender or food processor with the
other dressing ingredients and pulse until smooth. Adjust
seasonings, if necessary.
**You can substitute 1-2 Tbs. freeze-dried shallots for the
onion.
The flavor is similar if you substitute regular spinach for
the baby spinach, but you'll need to remember to trim the stems.
Freeze-dried shallots are available from
The Spice
House. |
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