Wilted Spinach Salad with Bacon Tuesday, June 7, 2011
4 to 6 cups baby spinach with large stems removed
4 or 5 green onions, sliced thinly
4 or 5 slices either salt bacon or commercial smoked bacon
½ cup cider vinegar
Place the spinach in a large, heat proof bowl. Sprinkle the onions on top and salt lightly. Fry the bacon until crisp and remove from the rendered grease. Heat the grease smoking hot and pour over the spinach with the vinegar. Toss to cover the spinach with the grease and vinegar. Serve immediately.
Note: This was traditionally done with very tender leaf lettuce. In my family that had to be black seeded Simpson lettuce. Since almost none of the current leaf lettuces are that tender, I use spinach.