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Del Frisco's spinach salad




Source of Recipe


Del Frisco's


Recipe Introduction


Del Frisco's executive chef Giles Lehto says they use a commercial salad dressing, Conway's Hot Bacon dressing, which does not seem to be easily available. I offer a home-made substitute:




List of Ingredients




Hot bacon dressing:

4 strips bacon, diced
1 hard-cooked egg, yellow removed from whites, and both reserved
¼ cup half-and-half
1/3 cup vinegar
1 teaspoon granulated sugar
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon mixed salad herbs (basil, tarragon, chives, etc.) or Italian herb mixture
¼ teaspoon salt, or to taste
¼ teaspoon (freshly ground) pepper, or to taste

Salad:

1½ pounds fresh baby spinach, washed, stems removed
2 hard-cooked eggs, peeled and coarsely chopped
8 slices bacon, cooked crisp, drained and coarsely chopped
½ pound sliced raw mushrooms
2 cups croutons
8 cherry tomatoes




Recipe



Cook the bacon until crisp. Drain on paper towels. Mash egg yolk. Finely chop egg white. In a saucepan, combine 2 tablespoons of bacon drippings, the mashed hard-cooked egg yolk, half-and-half, vinegar, sugar, mustard, garlic salt and herbs. Add finely chopped egg white and bacon. Heat the mixture through. Taste, and adjust seasoning with salt and pepper.

On each of 4 salad plates, arrange a mound of the spinach attractively. Arrange around and on the spinach leaves about 1 tablespoon of the hard-cooked egg, about 1 tablespoon of chopped bacon, ¼ of the mushrooms, ½ cup of the croutons and 2 cherry tomatoes. Drizzle the heated bacon dressing over to taste.

Serves 4.