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Categories:Viewed: 24 - Published at: 8 years ago
Ingredients
- 1 1/2 tablespoons cooking oil
- 4 ounces slab bacon, trimmed of rind and finely diced
- 3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
- 1/4 pound fresh mushrooms, washed and sliced thin
- 13 cup thin-sliced red onion, separated into rings
- 4 tablespoons red wine vinegar
- Freshly ground red pepper
- 1 hard-cooked egg yolk, crumbled
Method
- Heat oil in a skillet and sautee the bacon until the pieces are golden brown.
- Remove from the heat.
- Mix spinach, mushrooms and onion in a glass or ceramic bowl.
- (Do not use wood - it will soak up the warm dressing.)
- Toss salad ingredients with the vinegar.
- Reheat the bacon and drippings in the skillet and pour over salad.
- Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds.
- Toss again.
- Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.
