Salad w/ hot bacon dressing

Yield: 6 Servings

Measure Ingredient
1 Head Iceberg lettuce; -or-
1 pounds Fresh spinach
12 slices Bacon; chopped
1 Medium-size onion; diced
3 cups Warm beef stock
2 teaspoons Sugar
½ cup Red wine vinegar
1 dash Brandy
2 tablespoons Cornstarch
12 cups Cold water
Salt & freshly ground black pepper to taste

1. If using iceberg lettuce, core, wash, dry & crisp the leaves. If using spinach, wash, stem & crisp the leaves.

2. Fry the bacon in medium-size skillet until crisp. Add onion & cook until tender,but not brown. Cool slightly.

3. Add stock,sugar,vinegar & brandy & simmer over medium heat 20 min.

Remove from heat & skim fat from surface.

4. Mix cornstarch w/ water. Return dressing to heat & add cornstarch mixture, stirring until thickened. Taste & correct seasoning w/ salt & pepper if necessary.

5. Divide the lettuce or spinach leaves among 6 salad plates & pass the hot dressing at table. Note: The dressing can be made in advance & gently reheated, if desired.

FOX & HOUND

FRIESS LAKE RD.; MILWAKEE

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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