grilled shrimp on top
Spinach salad
with warm cider dressing and grilled shrimp
My friend Camie started to make this salad for me during my visit to Montana, so naturally I had to stick my nose in it. I was hungry, and I wanted more than salad, so we threw the grilled shrimp on top and replaced the croutons with bread and butter (amongst some other changes). You can also sprinkle with pine nuts or sunflower seeds and garlic chips if you want to garnish even further.
serves 4
8 oz thick cut bacon, cut into 1 inch pieces
1/2 large sweet yellow onion, chopped
juice of 1 lemon
1/2 c. cider vinegar
sugar to taste-about 1 tablespoon
2-3 Tbsp. olive oil
salt and pepper
3-4 large hardboiled eggs, peeled and chopped
1 lb. (or more) fresh spinach leaves
croutons (optional)
toasted pine nuts or sunflower seeds (optional)
garlic chips (optional)
grilled shrimp (optional)
In a very large skillet, fry the bacon pieces until crispy. Drain on paper towels and set aside. Pour off all but a bit of the bacon grease from skillet into a small bowl and set aside. Add olive oil to pan and return to medium low heat. Saute the onions very slowly until they are very tender and sweet and see-thru, half hour or so. Raise the heat to medium high and add the lemon juice, vinegar, sugar, salt and pepper and boil to reduce to a thin syrup like consistency. Taste and adjust seasonings and keep warm on lowest heat.
Meanwhile, divide half the fresh spinach among 4 dinner plates. Place the other half into the warm pan, turn off heat, and quickly toss with tongs or two wooden spoons to coat spinach with the warm dressing. Do not wilt spinach. Quickly distribute tossed spinach on top of the spinach lined plates, making sure everyone gets some sweet onions. Top salad with bacon chunks, chopped egg, nuts or seeds if using, garlic chips, and grilled shrimp if preferred. Serve immediately.
serves 4
8 oz thick cut bacon, cut into 1 inch pieces
1/2 large sweet yellow onion, chopped
juice of 1 lemon
1/2 c. cider vinegar
sugar to taste-about 1 tablespoon
2-3 Tbsp. olive oil
salt and pepper
3-4 large hardboiled eggs, peeled and chopped
1 lb. (or more) fresh spinach leaves
croutons (optional)
toasted pine nuts or sunflower seeds (optional)
garlic chips (optional)
grilled shrimp (optional)
In a very large skillet, fry the bacon pieces until crispy. Drain on paper towels and set aside. Pour off all but a bit of the bacon grease from skillet into a small bowl and set aside. Add olive oil to pan and return to medium low heat. Saute the onions very slowly until they are very tender and sweet and see-thru, half hour or so. Raise the heat to medium high and add the lemon juice, vinegar, sugar, salt and pepper and boil to reduce to a thin syrup like consistency. Taste and adjust seasonings and keep warm on lowest heat.
Meanwhile, divide half the fresh spinach among 4 dinner plates. Place the other half into the warm pan, turn off heat, and quickly toss with tongs or two wooden spoons to coat spinach with the warm dressing. Do not wilt spinach. Quickly distribute tossed spinach on top of the spinach lined plates, making sure everyone gets some sweet onions. Top salad with bacon chunks, chopped egg, nuts or seeds if using, garlic chips, and grilled shrimp if preferred. Serve immediately.
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 quickly toss until coated |
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Garlic chips: using a small knife or tiny slicer, very thinly slice peeled cloves of garlic. Heat 1/2 inch oil in a tiny saucepan over med-high heat. Fry sliced garlic, without burning, until dark brown and crispy. Remove to paper towel to drain. Save the garlic flavored oil for cooking potatoes, fish, chicken or pork, and fresh vegetable sautes.
Grilled shrimp: for this dish, the simpler the better. The star of this dish is the spinach and the sweet onion dressing. Just toss fresh peeled shrimp in a bit of olive oil, season with salt and pepper, and saute, stirfry, or grill until they turn pink, turning once. Using garlic on them will change the dynamic of the dish and overpower the spinach and dressing, and is not recommended. The fried garlic chips, however, add a sweetness and nuttiness that is not anything like raw garlic, so they are an excellent garnish if you make them. Enjoy!
