Curriedspinachsalad Food

SPINACH SALAD WITH CURRY VINAIGRETTE

Ingredients:

• ¼ pound slab bacon
• 1 tablespoon curry powder
• 3 tablespoons red wine vinegar
• 1 tablespoon prepared Dijon-style mustard
• 9 tablespoons vegetable oil
• salt and pepper to taste
• 12 cups flat leaf spinach - rinsed, dried and stems removed
• 12 fresh mushrooms, sliced

Steps:

• Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
• In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
• In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
• In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

GREEN APPLE CURRIED SPINACH SALAD

Ingredients:

• 1 bunch fresh spinach, stemmed and chopped
• 1 cup whole almonds
• 1 Granny Smith apple, chopped
• ¼ cup chopped green onion
• ¾ cup light vegetable oil
• ¼ cup mango chutney
• ¼ cup lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon curry powder
• ½ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper

Steps:

• Combine spinach, almonds, apple, and green onion in a bowl.
• Whisk oil, mango chutney, lemon juice, red wine vinegar, curry powder, sugar, salt, turmeric, and cayenne pepper together in a separate bowl; drizzle over spinach mixture and toss to coat.

LIGHTLY WILTED SPINACH SALAD

Ingredients:

• 1 tablespoon plus 2 teaspoons canola oil
• 1 small red onion, peeled and grated on a cheese grater
• 1 clove garlic, peeled and lightly smashed
• Kosher salt
• 1/4 cup apple cider vinegar
• 3/4 pound spinach leaves, stemmed, washed and dried
• 3 eggs, hard boiled, peeled and chopped

Steps:

• In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
• Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.