Spinach Salad With Bacon Vinaigrette Candles

Recipe adapted from Rick Gresh

Spinach Salad With Bacon Vinaigrette Candles
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Spinach Salad With Bacon Vinaigrette Candles adapted from Rick Gresh
  • 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)
  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.
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