Wednesday, November 10, 2010

Warm Spinach and Brussel Sprout Salad

This didn't start out as a blog post dinner, it started off as a way to use up a huge stalk of brussel sprouts I impulse-bought when I was at a pumpkin farm. My favorite way to eat brussel sprouts is shredded up in this salad, but here's the part I hadn't thought of: I have an on-again-off-again relationship with vegetables anyway, I certainly wasn't going to be in the mood for a cold salad when it's been so dreary here lately. So the brussel sprouts were just sitting there taking up half my fridge. Then I thought to adjust that great salad recipe into something better suited for a seriously rainy day and now I'm hooked on warm salad. If you want to leave out the bacon and/or bacon fat, just substitute warmed olive oil. If you make extra dressing it will keep for at least a week, just reheat in the microwave before using.

Warm Spinach and Brussel Sprout Salad
serves 2 as a dinner

2 - 3 cloves garlic
4 slices of bacon
1 t mustard
3 T red wine vinegar
olive oil (maybe)
S & P to taste

1/2 a bunch of spinach (about  6 cups), roughly chopped
12 - 15 brussel sprouts
  • Shred the brussel sprouts just like they are mini heads of cabbage (cut off the ends, cut them in half from top to bottom, then cut in super thin strips).
  • Cut the bacon into bite-sized pieces and cook in a pan until crispy. 
  • Remove the bacon, but leave the fat in the pan. You need 3 tablespoons of fat and it depends on the bacon you use if you'll have that. If it seems like you don't have enough, add some olive oil. If it seems like you have too much, take some out of the pan (but save it in case you want to adjust the flavor later).
  • Add the other dressing ingredients (not too much salt because most bacon is salty) to the pan on very low. Whisk well for a minute or two to heat the dressing and combine all the flavors.
  • Toss the spinach, brussels, bacon, and dressing together and you're done (unless you want to add toasted walnuts, which I'm going to try next time).
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