Recipe for October 21, 2007
Here’s a wonderful salad that takes advantage of the last of the season’s spinach crop. For a dinner saluting our vendors pair it with trout* or a beef roast*, and select a side dish from an array of the following vegetables*; eggplant, potatoes, green beans, broccoli, beets, cabbage, kohlrabi or carrots (depending on the weather and availability). Don’t forget to include some specialty breads* and cheeses*.
Cook bacon until crisp. Remove; add scallions and sauté until soft. Add lemon juice and salad oil. Pour over spinach and mushrooms. Toss in bacon and correct seasonings. This is a good basic salad using spinach as the greens.
From Helen Corbitt’s Cooks for Company
*Available at he Old Cheney Road Farmers’ Market