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Emeril's Spinach Salad
1
2
2
2
Pound Fresh bacon; chopped
Tablespoon Pommerey Mustard
Tablespoon Sherry vinegar
Teaspoon Honey
Salt
Freshly ground black pepper
1
1
4
Pound Fresh baby spinach; cleaned and patted dry
Cup Thinly sliced red onions
Poached eggs; warm
In a saut pan, over medium heat, render the bacon until crispy, about 6 to
minutes. Remove the bacon with a slotted spoon and reserve the oil. Set
8
the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and
honey. Blend until smooth. Season with salt and pepper. In a large mixing
bowl, toss the spinach and red onions with the vinaigrette. Season with salt
and pepper. Mound the greens in the center of each plate. Season with salt
and pepper. Garnish each salad with the eggs and crispy bacon.
Yield: 4 to 6 servings
Emeril's Spinach Salad
237
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