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Spinach Salad with Curry Vinaigrette recipe |
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6 servings
Ingredients:
1/4 pound slab bacon1 tablespoon curry powder3 tablespoons red wine vinegar1 tablespoon prepared Dijon-style mustard9 tablespoons vegetable oil salt and pepper to taste12 cups flat leaf spinach - rinsed, dried and stems removed12 fresh mushrooms, sliced
Instructions:
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.In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.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.In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
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