Salad w/ hot bacon dressing
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .