Hot Spring Salad recipe
information
Preparation time 10 minutes,
Cooking time 15 minutes,
Calories 370 per portion
ingredients
675 g (1 1/2 lb) fresh spinach
4 slices bread, crusts removed, cut into cubes
50 g (2 oz) butter, or 15 g (1/2 oz) butter and 2 tablespoons oil
8 rashers rindless streaky bacon, diced
100 g (4 oz) button mushrooms, whole
3 tablespoons oil
2 cloves garlic, crushed
1 tablespoon wine vinegar
1 teaspoon mustard powder
salt and pepper
4 slices bread, crusts removed, cut into cubes
50 g (2 oz) butter, or 15 g (1/2 oz) butter and 2 tablespoons oil
8 rashers rindless streaky bacon, diced
100 g (4 oz) button mushrooms, whole
3 tablespoons oil
2 cloves garlic, crushed
1 tablespoon wine vinegar
1 teaspoon mustard powder
salt and pepper
method
1. Wash and shred the spinach. Place in a large salad bowl. Fry the bread cubes in the butter, or butter and oil mixture, until golden. Remove, drain on absorbent kitchen paper, then sprinkle the cubes over the spinach.
2. Fry the bacon in any remaining fat until really crispy. Add the mush rooms and continue cooking for a few minutes. Mix the remaining ingredients together and pour over the mushrooms and bacon.
3. Bring the mixture quickly to the boil, pour over the spinach and toss gently. Serve at once.
Cook's Tip
Prepare flavoured vinegars for use in salads. Put herb sprigs- tarragon, thyme, basil, rosemary- into bottles of white wine vinegar and leave for 1 month before use.
2. Fry the bacon in any remaining fat until really crispy. Add the mush rooms and continue cooking for a few minutes. Mix the remaining ingredients together and pour over the mushrooms and bacon.
3. Bring the mixture quickly to the boil, pour over the spinach and toss gently. Serve at once.
Cook's Tip
Prepare flavoured vinegars for use in salads. Put herb sprigs- tarragon, thyme, basil, rosemary- into bottles of white wine vinegar and leave for 1 month before use.
serving amount
serves 4
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more information
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