Spinach Salad with Curry Vinaigrette
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
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¼ pound slab bacon
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1 tablespoon curry powder
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3 tablespoons red wine vinegar
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1 tablespoon prepared Dijon-style mustard
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9 tablespoons vegetable oil
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salt and pepper to taste
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12 cups flat leaf spinach - rinsed, dried and stems removed
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12 fresh mushrooms, sliced
Description
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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.
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In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
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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.
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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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