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Luzia Ellert
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La Belle Cuisine - More Salad Recipes

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Spinach, Mushroom, and Bacon Salad
P. J. Clarke's 

 

 

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Vegetable Garden at the Hermitage, Pontoise, 1879
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Camille Pissarro
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Spinach, Mushroom, and Bacon Salad
P. J. Clarke's
Gourmet February 1996

Salad:
3/4 pound spinach, coarse stems discarded
and leaves washed well and spun dry
(about 6 cups)
3 slices bacon, cooked until crisp,
drained and crumbled
5 mushrooms, sliced thin
2 scallions, minced

Dressing:
1/4 cup fresh lemon juice
1 large egg yolk* or 1
tablespoon mayonnaise
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground
black pepper
1/4 teaspoon sugar
1 very small garlic clove,
chopped
1 cup olive oil

In a salad bowl toss together all salad ingredients.
In a food processor blend all dressing ingredients except oil until
smooth. With motor running, add oil in a stream, blending until
emulsified. Transfer dressing to a jar and keep chilled, covered,
until serving. Makes about 1 1/4 cups. Serves 6.

  Egg Safety Information
 


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