Spinach, Mushroom, And Bacon Salad

Cooking Instructions

Discard any very large or discolored spinach leaves and wash the remainder through two cold-water baths, lifting the leaves out each time and rinsing the sand from the sink. Removing the stems is a bit tiresome but it really must be done: Bend each large leaf in half along the spine of the stem and, holding the stem, pull it toward the center until it comes off. Naturally, the very young small leaves just need the stem ends pinched off. Roll the spinach up in a towel and put it in the refrigerator until just before serving time. (If you have an effectual salad spinner, try it, but it has been my experience that large, firm spinach leaves just never get dry except by this old-fashioned bath towel method.)

Clean and slice the mushrooms (caps only-chop the stems to use for filling omelets or for soup or something else) and toss them in lemon juice diluted with a bit of water to retain their whiteness. Drain, blot with paper towels, and toss with the spinach and just enough vinaigrette dressing to moisten. Add salt and pepper to taste, toss again, and scatter the crumbled bacon over the top. Serve at once. An up-to-date addition to this old favorite is tiny, threadlike alfalfa sprouts sprinkled over the bacon.

Wine Pairing(s)

Brice Verenzay Grand Cru

Raventós I Blanc L'Hereu Reserva Brut

Forest Glen Sauvignon Blanc

Yellow Tail Sparkling White

San Giulio Moscato Spumante

Fete de Cuvee Brut

Francois Montand Brut Rose 'Methode Traditionnelle'

Martini & Rossi Prosecco

Banfi Rosa Regale

Vin Fou Blanc de Blancs