A delicious steakhouse salad that is full of flavor and textures.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup crumbled blue cheese||salt and freshly ground black pepper|
|3 tbsp olive oil||8 slices of bacon|
|2 tbsp red wine vinegar||8 oz (225 g) baby spinach leaves|
|2 tsp Dijon mustard||8 oz (225 g) white mushrooms, sliced|
|2 tsp finely chopped shallot||2 scallions, white and green parts, sliced|
To make the dressing, shake the cheese, oil, vinegar, mustard, shallots, and sugar in a jar until well combined. Season with salt and pepper, and shake again.
Cook the bacon in a large frying pan over medium heat about 6 minutes, until crisp. Transfer to paper towels. Let cool. Crumble the bacon.
Toss the spinach, mushrooms, scallions and crumbled bacon together in a large bowl. Add the dressing and toss again. Serve immediately.
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