Spinach Salad with Curry Vinaigrette
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Description
This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.
Ingredients
- ¼ pound slab bacon
- 1 tablespoon curry powder
- 3 tablespoons red wine vinegar
- 1 tablespoon prepared Dijon-style mustard
- 9 tablespoons vegetable oil
- salt and pepper to taste
- 12 cups flat leaf spinach - rinsed, dried and stems removed
- 12 fresh mushrooms, sliced
Directions
- 1. Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- 2. In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- 3. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- 4. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Nutrition Facts
serving: 6 servings
calories: 297.2 kcal
carbohydrates: 5.2 g
protein: 5.2 g
saturated fat: 6.1 g
cholesterol: 12.9 mg
sodium: 269.8 mg
fiber: 2 g
sugar: 0.9 g