Thursday, March 17, 2005
warm spinach, mushroom, and goat cheese salad
WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALADDaryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break."
Daryl likes to use top-notch applewood-smoked bacon for this salad.
6 bacon slices, chopped1 large red bell pepper, cut lengthwise into thin strips12 ounces crimini (baby bella) mushrooms, coarsely chopped1 10-ounce bag spinach leaves1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil1/3 cup white wine vinegar2 tablespoons sugar4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)
Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.Makes 4 servings.
Bon Appétit
Daryl likes to use top-notch applewood-smoked bacon for this salad.
6 bacon slices, chopped1 large red bell pepper, cut lengthwise into thin strips12 ounces crimini (baby bella) mushrooms, coarsely chopped1 10-ounce bag spinach leaves1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil1/3 cup white wine vinegar2 tablespoons sugar4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)
Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.Makes 4 servings.
Bon Appétit
# posted by Chelsea @ 7:00 AM 
