Wilted Spinach Salad a la Moose
Posted by Moose on April 5th, 2006. Filed under: I Live to Eat.See this dinner? Doesn’t it look tasty? I had nothing to do with it.
I was marginally more helpful with this:
I yanked the stems off the spinach.
This recipe is courtesy of the only other inhabitant of Casa de Moose who’s allowed to use the stove. The dogs would love to fry them up some bacon, but 1. they can’t reach the burners, 2. they don’t have opposable thumbs necessary for spatula operation. I have faithfully transcribed this recipe from the one who actually knows what he’s doing in the kitchen. This salad has the moose stamp of approval. It was the tastiest dish of a very tasty meal. And not just because of the bacon.
Wilted spinach salad
Tear stems off bowl full of spinach. Set aside.
Chop 6 pieces of bacon into cubes. Fry.
(You can substitute pecans. Just don’t burn them like I did. Toasted, not blackened. Add more olive oil when using pecans.)
Add:
Half a red onion, sliced thin
Several cloves of crushed garlic
Several tablespoons balsalmic vinegar
Heaping tablespoon mustard (w/ mustard seed)
Pepper, salt and sugar to taste
Olive oil, if needed
Dump onto spinach and toss merrily.
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April 6th, 2006 at 8:31 am
Hey, don’t underestimate the usefulness of spinach-stem skills. Nice blog!
April 6th, 2006 at 2:47 pm
It’s true. Luckily, I am an expert spinach stem remover.
Thanks, BNA!