My hubby is awesome and he has been so supportive of the changes I’ve made in the kitchen. He hasn’t complained (much) about the things we don’t buy anymore and he is getting really good at label-reading when he makes a grocery run. Because he’s wonderful, because he gladly gave up pop tarts, crackers, white rice, and potatoes, because he can’t pass by a full hamper of dirty clothes without tossing some in the wash, and because I love him so very much, I made what he has dubbed Salad for Guys tonight. It’s Warm Bacon Salad, adapted from the recipe of my husband’s culinary hero, Alton Brown. Make no mistake, it is delicious for both ladies and gents! But it’s not something arteries can tolerate eating every day. We had bacon & egg burritos for breakfast on Christmas Day so I saved the leftovers to use in this salad.
Warm Bacon Salad
- Fresh Spinach – about one big bunch
- 1/4 cup of freshly grated parmesan cheese (cheese from a can is a crime – it’s so much better grated fresh)
- Bacon – about six slices
- 3 tbsp balsamic vinegar (the original recipe calls for red wine vinegar but I prefer this)
- 1 tsp sugar
- 1/2 tsp dijon mustard
- salt and pepper
Wash the spinach really well in cold water; spin the water out and shred into bite-sized pieces in a large mixing bowl. Cook the bacon in a skillet, saving about 3 tbsp of the bacon fat. Crumble the bacon into small bits and set aside. Heat the bacon fat in a small saucepan. Whisk in the vinegar, mustard, sugar, salt, and pepper. Drizzle the dressing over the spinach and toss. The warm dressing will wilt the spinach just a little, making it very tender. Serve immediately, sprinkling the spinach with bacon crumbles and parmesan cheese. This makes enough salad for about four people. I used what I already had in the kitchen but you can also add sliced hard boiled egg, red onion, mushrooms, or whatever strikes your fancy.
Hubby was very impressed and loved the Salad for Guys. Hope you will, too!