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- Ingredients
- Spinach
- Bleu cheese crumbles
- Avocado, diced
- Berries, chopped or whole, depending upon size
- Sweet Spiced Pecans (recipe found here)
- Dried cherries
- Balsamic glaze
Use the amount of ingredients for the number of people you’ll be feeding. Layer the ingredients in individual bowls and let people add their own balsamic glaze as the dressing.
I would say the only “must-have” parts of this salad are the spinach, the bleu cheese crumbles, and the balsamic glaze. I always buy the premade glaze, but I supposed you could find a recipe for it, it’s very sweet. I have used mandarin orange segments instead of berries. I’ve used strawberries, blueberries, raspberries and blackberries. I’ve made this without the avocados. I’ve used plain pecans when I’ve been too lazy to make Sweet Spiced Pecans. I’ve used dried strawberries and dried cranberries in lieu of the dried cherries, and I’ve also skipped the dried berries (as is pictured since I was out). Anything goes!
Don’t let the word “anchovy” send you over the bend. It’s the salty, spicy deliciousness hidden in many foods. The recipe is based upon one found in The Best of Food & Wine (1984). This salad is one of my favorites. It goes together very, very quickly. The salad is dressed with warm dressing.
Ingredients:
1 lb. fresh spinach, rinsed, dried and trimmed
3 hard-cooked eggs, sliced
½ lb. mushrooms, sliced
8 slices cooked bacon, crumbled
1 2-oz. can flat anchovy fillets, with 1 tsp. of the oil
3 Tbsp. olive oil
1 tsp. sesame oil
2-1/2 Tbsp. red-wine vinegar
2 tsp. capers
1-1/2 Tbsp. Dijon mustard
Place the spinach into a very large bowl. Scatter the egg, mushroom, and bacon pieces across the top.
In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.
Bring the dressing to a boil over moderately high heat for about 5 seconds, drizzle over the salad and toss.
