Side: Hot Spinach Salad

<b>Hot spinach salad from the Chesapeake Restaurant</b>
From "Maryland's Historic Restaurants and Their Recipes" by Dawn O'Brien and Rebecca Schenck"<br>
<br>
The Chesapeake Restaurant was one of the preeminent places to get a steak in Baltimore from the 1950s up until it closed for good in 1987. The steaks were great, but so were the salads. The hot spinach salad has long been absent from many modern restaurant menus, but has lately been making a comeback. After trying this version, you'll see why. The key to this salad is to toss it quickly enough to wilt the spinach leaves evenly in the hot dressing. A little extra bacon wouldn't hurt, either.<br>
<br>
Makes four servings<br>
1/2 pound fresh spinach, stemmed, washed and dried<br>
3 strips bacon, cooked and chopped<br>
2 ounces toasted pine nuts<br>
3 ounces vinaigrette (recipe below)<br>
12 croutons<br>
2 fresh mushrooms, thinly sliced<br>
1 hard boiled egg, chopped
Fresh ground pepper<br>
<br>
In a skillet, thoroughly heat the cooked, chopped bacon. Add pine nuts and vinaigrette dressing and bring to a sizzle. In the meantime, place spinach in a salad bowl and add croutons, mushrooms and egg. When dressing is hot, pour over the spinach mixture. Add pepper to your taste. Toss lightly and serve immediately.<br>
<br>
Vinaigrette Dressing<br>
Yields one pint<br>
1/2 teaspoon salt<br>
1/2 cup red wine vinegar<br>
11/2 cups canola oil<br>
1/4 medium onion, chopped<br>
1 shallot, chopped<br>
1 tablespoon pimento, chopped<br>
1/2 teaspoon minced garlic<br>
1/4 teaspoon white pepper<br>
Combine all ingredients and mix thoroughly.

( Amy Davis, Baltimore Sun / Styled by Julie Rothman / March 15, 2012 )

Hot spinach salad from the Chesapeake Restaurant From "Maryland's Historic Restaurants and Their Recipes" by Dawn O'Brien and Rebecca Schenck"

The Chesapeake Restaurant was one of the preeminent places to get a steak in Baltimore from the 1950s up until it closed for good in 1987. The steaks were great, but so were the salads. The hot spinach salad has long been absent from many modern restaurant menus, but has lately been making a comeback. After trying this version, you'll see why. The key to this salad is to toss it quickly enough to wilt the spinach leaves evenly in the hot dressing. A little extra bacon wouldn't hurt, either.

Makes four servings
1/2 pound fresh spinach, stemmed, washed and dried
3 strips bacon, cooked and chopped
2 ounces toasted pine nuts
3 ounces vinaigrette (recipe below)
12 croutons
2 fresh mushrooms, thinly sliced
1 hard boiled egg, chopped Fresh ground pepper

In a skillet, thoroughly heat the cooked, chopped bacon. Add pine nuts and vinaigrette dressing and bring to a sizzle. In the meantime, place spinach in a salad bowl and add croutons, mushrooms and egg. When dressing is hot, pour over the spinach mixture. Add pepper to your taste. Toss lightly and serve immediately.

Vinaigrette Dressing
Yields one pint
1/2 teaspoon salt
1/2 cup red wine vinegar
11/2 cups canola oil
1/4 medium onion, chopped
1 shallot, chopped
1 tablespoon pimento, chopped
1/2 teaspoon minced garlic
1/4 teaspoon white pepper
Combine all ingredients and mix thoroughly.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
CTnow is using Facebook comments on stories. To comment on ctnow.com articles, sign into Facebook and enter your comment in the field below. Comments will appear in your Facebook News Feed unless you choose otherwise. To report spam or abuse, click the X next to the comment. For guidelines on commenting, click here.