Title: Empress Spinach Salad B1
Categories: Chinese Vegetable Salad
Yield: 6 Servings
| 1 1/2 | lb | FRESH SPINACH,UNCOOKED |
| 2 | | PIMIENTOS DRAINED & DICED |
| 2 | sl | BACON, CRISP-COOKED, FINELY CHOPPED, RESERVE BACON FAT FOR D |
| 2 | | EGGS, HARD-COOKED & CHOPPED |
| 1/4 | c | OLIVE OIL |
| 3 | tb | WINE VINEGAR |
| 1 | pn | SALT |
| 1 | pn | PEPPER, FRESH GROUND |
| 1 | | CLOVE GARLIC,MASHED |
| 3 | | ANCHOVY FILETS, MINCED OR MASHED |
| 1/2 | | LEMON, JUICE OF |
Wash spinach carefully several times to get rid of all sand. Or buy
pre-washed & trimmed fresh spinach, give it a quick wash, and dry well.
place spinach in a bowl, add pimientos,bacons & eggs. Combine oil & vinegar
in second bowl. Add salt,pepper,garlic,anchovies & lemon juice. Mix well.
When ready to serve, discard bits of garlic; pour dressing & warm bacon
grease together and stir until blended. Pour over spinach, toss well and
serve. Temperature(s): COLD Effort: EASY Time: 00:20 Source: CHINA ROW
Comments: CANNERY ROW; MONTEREY Comments: ROBERT MONDAVI NAPA GAMAY