Mama's Spinach Salad With Mushrooms |
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Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 6 |
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In 'Bon Appetit Ya'll' by Virginia Willis Ingredients:
6 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon fresh lemon juice |
2 garlic cloves, very finely chopped |
1 teaspoon dried basil, crumbled |
1/4 teaspoon red pepper flakes |
dried oregano, crushed (a pinch) |
coarse salt |
fresh ground black pepper |
6 slices thick cut bacon, cut into lardons |
1/2 red onion, thinly sliced |
1 lb fresh spinach, coarse stems removed |
12 large white button mushrooms, sliced |
2 -3 hard-boiled eggs, peeled and quartered |
coarse salt |
fresh ground black pepper |
Directions:
1. Make the dressing: combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar; shake to blend.
2. Season with salt and pepper to taste.
3. Make the salad: line a plate with paper towels; heat a large skillet over moderate heat.
4. Add in the bacon; cook until crisp and brown, 5-7 minutes.
5. Using slotted spoon, transfer bacon to plate; set aside.
6. Drain off all but 1 tablespoon of fat from skillet.
7. Add in red onion; cook until tender, about 2 minutes; set aside.
8. To assemble the salad, place the spinach in a large bowl; add the reserved bacon and onion, mushrooms, and eggs.
9. Drizzle over a little of the salad dressing; toss to coat, adding more if needed.
10. Taste and adjust seasoning with salt and pepper; serve immediately.
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