Every day we need new inspiration for our salad of fresh greens. And bacon is IN in the culinary universe. Now that bacon is the culinary darling, we can indulge our salty desire without guilt. There is barely a soul who will quibble with that after years of being so careful not to eat bacon and adore it. Bacon in the salad.
So often there are no recipes for one serving. And that is all you want to make. The baby spinach is so easy to find now in the supermarket produce section and organic to boot! Still give the ever-so-clean leaves a quick rinse even though the package says prewashed. Just to be on the safe side.
Head over to the deli section and get some imported feta, one of the best salad cheeses. If I am driving by the Middle Eastern market, I will stop in just for the feta; they slice a piece off a big block sitting in milky liquid. Who could have known there are so many fetas from which to choose?
So here is a classic, spinach with bacon tossed with feta and after you cook the bacon, you quickly cook the vinaigrette. Pour over, toss and eat immediately. Good as a side to your main dish or for lunch with a bowl of soup without a care in the world.
- Two large handfuls fresh baby spinach, washed and dried
- 1 tablespoon olive oil of choice
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon finely minced shallot
- 1 strip meaty bacon, cut in thin crosswise strips
- 1 to 2 tablespoons crumbled Feta cheese
- 1 tablespoon dried cranberries (optional but yummy and a nice counterpoint to the bacon and feta)
Put the spinach into medium bowl, big enough to toss salad in. Combine olive oil, balsamic vinegar, and shallot in small bowl and whisk together.
Heat small 8-inch frying pan, add bacon and cook 2 to 3 minutes, until bacon crisps. Remove pan from heat and blot the bacon with paper towel to remove fat.
Put the pan back on heat, pour in the oil-vinegar-shallot combination and heat until just starting to bubble, then pour immediately over spinach and toss.
Serve out of the bowl or arrange salad on a serving plate, crumble feta and cranberries (if using) over, and serve to eat immediately.
Recipe and text copyright Beth Hensperger 2014
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.