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Categories:
spinach mushrooms eggs Parmesan cheese bacon horseradish sugar sherry vinegar salt freshly ground pepper olive oil green onions
Viewed: 17 - Published at: 2 years agoIngredients
- 1 1/4 lb. spinach
- 1/2 lb. medium mushrooms, sliced
- 3 hard-cooked eggs, finely chopped
- 1/2 c. grated Parmesan cheese (1 1/2 oz.)
- 6 bacon slices
- 2 tsp. Dijon-style mustard or horseradish
- 1 Tbsp. sugar
- 1/2 c. sherry vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 c. olive oil
- 6 green onions, chopped
Method
- Remove large stems from spinach leaves; tear leaves into bite-sized pieces.
- Place in a large heatproof salad bowl.
- Add mushrooms, eggs and cheese; set aside.
- In a heavy 10-inch skillet, cook bacon slices until crisp.
- Drain bacon on paper towels, reserving drippings in skillet.
- Crumble bacon when cool enough to handle; place crumbled bacon in bowl with spinach.
- Heat drippings over medium heat; whisk in mustard and sugar and whisk 1 minute.
- Pour in vinegar; whisk until sugar dissolves.
- Add salt and pepper.
- Add olive oil in a slow, steady stream, whisking constantly.
- Stir in green onions; immediately invert skillet over salad bowl.
- Leave in place 1 minute to slightly wilt greens. Remove skillet; toss salad well.
- Serve immediately.
- Makes 6 to 8 servings.
