What We Ate
A weblog of culinary experiences
May 21, 2005
Spinach and Mushroom Salad
posted by Nadia
The fruits [vegetables?] of this labor of love are a couple of very happy heads of lettuce and spinach, three small tomato plants that seem reluctant to grow, and a few tiny beet shoots (started from seed), which I'm hoping will grow to edible size sometime before the first winter frost.
Given that the spinach plants are growing like crazy, I pulled off some of the larger leaves tonight to make my mother's famous spinach and mushroom salad. It's a simple but delicious combination of young spinach leaves, sliced raw button muchrooms, and crumbled bacon. The dressing, which is a favorite of mine, begins with a base of mayonnaise, to which you add some minced garlic, a good amount of lemon juice, salt, and freshly ground black or white pepper. Because of the mayonnaise base, the dressing emulsifies very easily when you whisk in your oil. I believe the recipe originally called for using some bacon fat in addition to oil, but I typically just use equal parts olive oil and neutral vegetable oil (so that the flavor doesn't get too olive-y). This creamy dressing, which is like a loose aioli, is also great over asparagus.