Warm Spinach Salad With Peppers And Cotija Cheese Food

WARM SPINACH SALAD

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

WARM SPINACH SALAD

Steps:

• Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

WARM SPINACH SALAD

Steps:

• Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4" x 1/4") the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.
• Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately.

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.