Wilted Spinach Salad with Bacon Dressing

Like many classic American dishes involving bacon, Germans settlers, specifically those settling New England and Pennsylvania, including the Amish and Mennonites, likely brought spinach salad to the Americas.  German immigrants brought a salad recipe which they served in springtime, composed of dandelion greens, bacon, vinegar and hardboiled eggs.  The dandelion salad later evolved into the more familiar spinach salad, which substitutes the dandelion greens for spinach, another spring green, and includes red onions and mushrooms.  Pennsylvania produces the greatest number of mushrooms, an industry started by the Quakers in the late 19th century and increases the likelihood the spinach salad has Pennsylvanian Dutch roots.  The mushrooms and onions can be added raw, but I like to slightly warm both ingredients before add them, so the spinach becomes even more warm and wilted when served as a salad.  Spinach salad is delicious with another German dish, potato salad.  

4 c spinach, roughly torn

½ red onion, thinly sliced

8 button mushrooms, quartered

2 eggs, hardboiled, peeled and roughly chopped

8 strips bacon, cut into 1" pieces

1 tbsp red wine vinegar

¼ tsp mustard

¼ tsp honey

salt and pepper

1. Place the spinach in a large bowl and set aside.  Combine the vinegar, mustard and honey in a small bowl, whisk and set aside. 

2. Heat a large pan over medium heat, add the bacon and fry until golden brown.  Remove the bacon, leaving the fat in the pan and toss the bacon with the spinach.

3. Reduce the heat to medium low, add the onion and sauté until slightly browned.  Add the mushrooms and gently sauté with the onions until they are lightly cooked.  Turn the heat off and remove the onions and mushrooms and toss them with the spinach and bacon. 

4. Pour the vinegar mixture into the pan, whisk well pour over the ingredients in the bowl and toss well.  Season with salt and pepper and serve immediately. 

Serves 2-4

Arugula Salad with Oranges and Almonds

Arugula, also known as eruca or rocket (roquette), is a member of the Brassicaceae family and native to the Mediterranean. For some reason, I spent many years disliking arugula. I recall removing it from sandwiches in Italy and always requesting it to be either omitted or exchanged when ordering. A few years ago something shifted and suddenly arugula became one of my favorite greens and my preferred choice for salads. I make this salad often, as it is quick, fresh and delicious and quite often it accompanies pizza or gnocchi or stuffed vegetables.

For Susan, who requested I post the recipe for this salad.

4 c fresh arugula

¼ c sliced almonds, toasted

1 large orange, segmented

1-2 tbsp parmesan, grated

1 tbsp fresh orange juice

1 tbsp olive oil

salt and pepper

1. In a small bowl, combine orange juice and olive oil. Season dressing to taste with salt and pepper and set aside.

2. In a medium mixing bowl or salad bowl, combine arugula, almonds, Parmesan and oranges. Whisk dressing, slowly drizzle on arugula mixture and gently toss to combine. Serve immediately.

To segment oranges: using a serrated knife, slice the ends off of the orange. Placing the orange on one end, carefully remove the peel working from end to end and rotating orange. After peel is removed, segment the orange by cutting along the edge of each dividing skin.

Serves 3-4

Beets and Tangerines with Honey Mint Dressing

Beets and citrus compliment each other and make a delicious and beautiful combination for salads. I was inspired by Moroccan beet salads, commonly served on a salad plate at the beginning of a meal, which I was served while traveling through southern France. I decided to use tangerine, a variety of the Mandarin orange, as often they seem to have a stronger flavor than orange, which lends itself nicely to the sweet earthy flavor of the beet. I like this salad with roasted bell peppers or chicken and vegetable tagine.

Oranges may be used instead of tangerines. Larger beets may be used, in lesser quantities.

4 small beets, trimmed

2 tangerines

½ lemon, juiced

1 tsp honey

1 tsp fresh mint, finely chopped

1 ½ tsp olive oil

salt and pepper

1. Steam beets until tender, 20-30 minutes. Remove from heat and peel under cold running water. Thinly slice beets into rounds and set aside in a medium metal bowl.

2. To segment tangerines: using a serrated knife, slice the two ends off of the tangerine. Placing the tangerine on one end, carefully remove the peel working from end to end and rotating tangerine. After peel is removed, segment the tangerine by cutting along the edge of each dividing skin. Roughly chop the segments and add them to the beets.

3. Thoroughly combine honey, lemon juice, mint and olive oil in a small bowl. Pour dressing over beets and tangerines, gently tossing to combine. Season to taste with salt and pepper. Marinate for at least 1 hour before serving. Serve room temperature or chilled over greens.

Serves 3-4

Caesar Salad

Caesar salad is what I order the most when eating out because, aside from loving the flavors, it is a fairly standard salad and therefore less likely to be inedible, though not all Caesars are created equally. Though the true origins of the salad are debated, it likely arose in California during the early to mid-twentieth century. Caesar salads are easy to make on one's own and are best fresh with homemade dressing and croutons. Caesar salads are great with pizza and bacon braised chicken.

The anchovy may be increased or omitted depending upon preference. Fresh eggs are best. Other types of bread may be used as well. Traditionally the dressing is prepared in the salad bowl prior to adding the salad ingredients, which works very well, though I find blending the dressing ingredients most evenly distributes them in the final salad.

Dedicated to my dearest Heather, who requested a Caesar recipe for the holidays. Happy cooking in Washington.

½ c olive oil plus 1 tbsp for croutons

1 clove garlic

1 c French or sourdough bread, cut into ½ in cubes

1 egg

1 lemon, juiced and strained

1 tsp salt

1 anchovy

1 tsp Worcestershire sauce

½ tsp white wine vinegar

½ c grated parmesan

2 heads romaine lettuce, washed and roughly chopped

freshly ground pepper

1. Combine garlic and ½ c olive oil in a small bowl, infuse at room temperature for at least 24 hours.

2. Pre-heat oven to 425 degrees. Gently combine bread and 1 tbsp olive oil, arrange in single layer on a baking sheet and place in oven. Allow croutons to bake until golden brown, 8-10 minutes. Once golden brown, remove from oven and set aside.

3. Meanwhile, bring a small saucepan of water to a boil, gently place the entire egg in the boiling water and boil for 1 minute. Once the egg has coddled, remove from heat and immerse in cold water to stop the cooking process.

4. Place olive oil, garlic, anchovy, lemon juice, salt, Worcestershire sauce, vinegar and egg in a blender or food processor. Blend until ingredients are well combined, about 1 minute.

5. Combine lettuce, croutons and Parmesan in a large mixing bowl. Add dressing and gently toss ingredients until they are evenly coated. Season to taste with freshly ground pepper. Serve immediately.

Serves 3-4