Recipe - Warm Brussels Sprout And Spinach Salad With Bacon

4 sl Bacon
1 pt Brussels sprouts; trimmed,
steamed
; for 3 minutes, and
; chopped fine (about
; 1 Three fourths cups)
1 One half teaspoon Caraway seeds
3 tablespoon Vegetable oil
3 tablespoon Whiteswine vinegar
One fourth teaspoon Sugar; or to taste
One half pound Spinach; tough stems
; discarded and the
; leaves washed well
; and spun dry (about
; 8 cups)

In a heavy skillet cook the bacon over moderate heat until it is crisp and
transfer it to paper towels to drain. Heat the fat remaining in the skillet
over moderately high heat until it is hot but not smoking and in it saute
the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes,
or until the sprouts are tender and pale golden. Remove the skillet from
the heat, stir in the oil, the vinegar, and the sugar, and add the spinach.
Saute the mixture over moderately high heat, tossing it, for 1 minute, or
until the spinach is wilted. Season the salad with pepper and sprinkle it
with the bacon, crumbled.

Serves 6.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.