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Mushroom and Spinach Salad New York Times Yield: 6 servings 10 oz. fresh spinach 6 strips lean bacon, broiled until crisp 1 bunch scallions, washed, trimmed and sliced ¼ lb. raw mushrooms, sliced 2 Tbsp. lemon juice 6 Tabsp. olive oil 3/4 tsp. salt 1/8 tsp. freshly ground black pepper 1 clove garlic, finely chopped 1/8 tsp. dry mustard ¼ tsp. sugar 1 egg yolk Trim and thoroughly wash the spinach. Dry carefully in a towel. Place spinach in a salad bowl. Crumble the bacon over the spinach and add the scallions and mushrooms. Chill. Combine the lemon juice, olive oil, salt, pepper, garlic, mustard, sugar and egg yolk. Blend well. Chill. Use to dress the salad. Note: This was published quite a while before spinach salad started showing up on restaurant menus and is still my favorite of that genre. |
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