Well, I knew it would come to this, and after a few requests around the office I proudly present BACON! Personally, I think that it’s glorious just as a slightly crispy, slightly chewy, salty, smoky strip of heaven served a la carte with black coffee and toast. However, I can appreciate stretching any recipe to accommodate what is quite possibly the best ingredient ever.
For this week’s recipe, I present the Baby Spinach Salad with Warm Bacon Dressing: a classic recipe that allows you to justify eating this sinful slice of charcuterie while still being able to call it a salad. I love this dish; it’s a real crowd pleaser and perfect for a summer lunch (or brunch). You can serve it alone or with crostini. Any way you choose, it’s hard to go wrong with bacon in the driver’s seat! During asparagus season I’ll pour this over lightly grilled asparagus and top with freshly chopped pineapple and green onion. Yummm! Enjoy!
Baby spinach Salad with Warm Bacon Dressing
8-10 oz bacon minced fine
(soy bacon can be substituted but you may need to add olive oil in place of bacon fat)
1 medium shallot, minced
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1/2 teaspoon packed light brown sugar
1/2 teaspoon Dijon mustard
2 hard boiled eggs peeled and sliced or chopped
3 large white mushrooms, sliced
2 pounds baby spinach washed (pre-packaged)
Freshly ground black pepper
In a skillet, sauté bacon until crisp. Drain, reserving a tablespoon of bacon drippings.
Add shallot and cook until translucent.
Stir in sugar and let it melt and start to bubble, wisk in vinegar and mustard and cook while stirring for about 1 minute.
Pour immediately over baby spinach. Top with boiled egg and mushrooms over the salad as a garnish.
Season with salt and pepper to taste. Serve immediately after dressing.
Now that I have your attention here are a a few cool bacon related events that Brown Paper Tickets has listed:
Saturday, August 25 I Bacon Camp Columbus 2012 – Columbus, Ohio
Saturday, September 8 I 2012 PDX BACONFEST – Portland, Oregon
Sunday, September 9 I Slow Food Kansas City and Alex Pope Present Nose to Tail Butchering- The Series – Kansas City, Missouri