Spinach Salad - Two Versions

Mom’s Warm Spinach Salad
 

       1 lg bunch       Fresh Spinach, cleaned

            6 slices       Bacon

                      1       Hardboiled Egg, diced

              ½ cup       Red Onion, diced

              ½ cup       Tomato, diced

              ½ cup       Cheddar, shredded

          ¼-½ cup       Red Wine Vinegar

                               Salt & Pepper to taste

 

Soak spinach in cold water to remove silt, then remove and discard stems.  Lightly pat leaves dry or use salad spinner to remover moisture.

In a skillet cook bacon until crisp, retain bacon grease.  Crumble bacon

To serve: place spinach, bacon, egg, onion, tomato, salt & pepper in large bowl.  Toss lightly. Drizzle warm bacon grease and vinegar over salad, toss.  Add cheddar and toss again.

  

 

Trilogy’s Spinach Salad – Chef Jim Strausbaugh

                      1       Fresh Artichoke

          1-2 cups       Vegetable Oil

                   2-3       Shiitake Mushrooms, sliced

                 3 Tb       Olive Oil

            1 clove       Garlic, minced

                2 tsp       Fresh Herbs: parsley, oregano, thyme…

       1 lg bunch       Fresh Spinach

              ½ cup       Teardrop Tomatoes, halved

        ¼ - ½ cup       Cabernet Dressing

                               Salt & Pepper to taste

Trim fresh artichoke down to the heart, then slice very thing.  Heat vegetable oil over high heat.  Fry artichoke heart slices in oli until crisp and golden.  Remove from oil and place on a paper towel to cool.

Preheat oven to 275°.  Toss shiitake mushrooms in olive oil, garlic, fresh herbs, salt & pepper.  Place in a single layer on a cookie sheet.  Roast in oven until mushrooms are dry and chewy, about 45 minutes.

Soak spinach in cold water to remove silt, then remove and discard stems.  Lightly pat leaves dry or use salad spinner to remover moisture.

To serve toss spinach, crisp artichoke hearts, roasted shiitake mushrooms and tomatoes in cabernet dressing.