Tuesday, May 11, 2010

Spinach Salad with Bacon and Buttermilk-Blue Cheese Dressing

Ingredients:1/4 cup buttermilk
1/4 cup sour cream
1 small shallot, minced
2 teaspoons cider vinegar
3 ounces Roquefort or other blue cheese, crumbled
Salt and freshly ground pepper
1/2 pound lean slab bacon, sliced 1/4 inch thick and cut
crosswise into thin strips
3/4 pound spinach, large stems discarded
1 small red onion, halved lengthwise and thinly sliced
2 hard-cooked eggs, quartered

Directions:In a medium bowl, whisk the buttermilk with the sour cream,
shallot and cider vinegar. Stir in the blue cheese. Season the
dressing with salt and pepper.
In a large nonstick skillet, cook the bacon over moderate heat
until crisp, about 6 minutes. Using a slotted spoon, transfer
the bacon to paper towels to drain.
In a very large bowl, toss the spinach with the red onion and
bacon, then toss with the dressing. Mound the salad on
plates, top with the eggs and serve.

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