Spinach Salad With Bacon Recipe From Rick Gresh

Recipe adapted from Rick Gresh

Spinach Salad With Bacon Vinaigrette Candles

No Ratings

Spinach Salad With Bacon Vinaigrette Candles adapted from Rick Gresh

servings
2
servings

Ingredients

  • For the bacon candles
  • 1 cup red wine vinegar
  • 2 gelatin sheets (or 1 teaspoon powdered gelatin)
  • ¾ pound bacon
  • 2 teaspoons minced thyme
  • 2 teaspoons minced parsley
  • 1 teaspoon black pepper
  • Two 4-inch lengths of twine, dipped in vegetable oil
  • Two 2-ounce votive candle containers
  •  
  • For the spinach salad
  • ½ pound spinach, washed torn into bite-size pieces
  • Salt and pepper
  • ½ red onion, sliced into ½-inch rings
  • 1 egg, hard-boiled, peeled and coarsely chopped
  • 2 ounces feta cheese, diced

Optional Ingredients

  • Chipotle powder (optional)

Directions

  1. Make the vinegar gelatin: In a small pot, bring the vinegar to a boil and add the gelatin. Pour the gelatin into a small pan or bowl and chill until solid. When set, chop the vinegar gelatin into small cubes.
  2. Render the bacon: Cook the bacon over low heat until the fat is completely rendered. Pour the fat through a strainer, discard the solids, and chill. When fat is semi-solid (soft enough to stir easily but not too warm, or it will melt the gelatin) stir in the thyme, parsley and pepper.
  3. Make the candles: Hold the twine in the candle container and spoon in a layer of the bacon fat. Top with a sprinkle of gelatin cubes, and repeat layers until the top of the container is reached. Repeat with the other candle. Chill until the fat is solid.
  4. Make the salad: Toss the spinach with salt and pepper. Broil or grill the onion until soft. Dust the egg with chipotle powder, if using, and layer on a plate with onion, feta cheese and spinach. Light bacon candles, and after fat melts (about 10 minutes), slowly pour over salads at the table.
Rate this recipe

Recommended

Advertisement