I yam what I yam and that’s all that I yam. toot! toot!
Sorry, I don’t know what came over me there. It’s that old association thing. I see spinach, I hear Popeye.
When I was a kid that can of spinach that Popeye muscled open never particularly got my cravings revved up. Nope, never. But my oh my, how things have changed. I kind of have a thing now for fresh baby spinach. Bonus of bonuses, ‘cuz it’s really, really good for us.
Now I do crave spinach. Spinach salad to be precise. Eon’s ago my husband and I owned and operated a fine little restaurant in Kelowna called Chianti’s. One of Chianti’s most popular menu items, hands down, was Spinach Salad. Mmmm…..mmm…..mmmm……. a damn fine way to get my spinach fix!
But yes, I admit it. Alright, already. It’s not so much about the fresh leafy greens as it is the gloriously creamy, cheddary dressing, toasty homemade croutons and topping of fresh crispy bacon bits. But raise your forks high and rejoice that under that sumptuous, if slightly evil cloak of delicious dressing there is pure unadulterated dark, garden-fresh greens. The best of both worlds!
And remember, with this salad recipe in hand, we’ll all be strong to the finich! toot! toot!
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Here we go……………. Cut a few slices of bacon into bite size chunks and fry up until just crispy. Drain on paper towels and set aside. You might have to put these tasty tiny tidbits away, in the back of a cupboard or something, so that you don’t munch them ’til they’re gone. That’ll keep them out of reach of all the hungry hands that pass through the kitchen while you’re cooking too. There’s just something about bacon bits…..
This dressing is a two-step process and you CANNOT get away without using both your electric mixer AND your blender. Believe me, I’ve tried. I can’t explain it. It just doesn’t turn out the same. First you slowly add the oil, vinegar and lemon juice to the egg-and-spice mixture in the bowl of your electric mixer. Once that is a done deal, pour the dressing into blender container and buzz for at least 30 seconds until the mixture gets incredibly thick and creamy. Now it’s time to stir in the grated cheddar and chopped green onions.
Now you can let the dressing chill for a bit in the fridge or you can throw that salad together right away. Add handfuls of fresh baby spinach to medium mixing bowl with a few homemade croutons. Toss.
Plate your salad and top generously with fresh bacon bits. Dig in!
CHIANTI’S SPINACH SALAD
2 eggs
1 tablespoon brown sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons hot prepared horseradish
2 cups vegetable, corn, canola oil
1/4 cup vinegar
1/4 cup fresh squeezed lemon juice
1 1/2 cups grated sharp cheddar cheese
3-4 green onions, chopped
Fresh baby spinach leaves
Homemade or top quality store-bought croutons
Homemade bacon bits
In the medium or large bowl of electric mixer add eggs, brown sugar, salt, mustard, Worcestershire and horseradish.
Pour oil into a large measuring cup. Combine vinegar and lemon juice in a small measuring cup. Beat egg mixture on low to medium-low speed to combine. With mixer running, alternately add oil and vinegar-lemon juice mixture in a slow, steady stream, beginning and ending with oil.
Transfer dressing to blender container and buzz on high for at least 30 seconds or until mixture is gloriously thick and creamy. Transfer to large jar or bowl for storage and stir in grated cheddar and green onions. Chill at least 1 hour. Will keep up to 1 week, covered in the fridge.
To make salad, toss spinach into large mixing bowl. Add croutons and a few spoonfuls of dressing. Gently toss, toss, mix, mix until spinach leaves are just coated with all those creamy flavours, adding more dressing if necessary. Plate your salads and top with lots of homemade, crispy bacon bits.
EAT SPINACH! toot! toot!