| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1 |
pt |
Brussels sprouts; trimmed, steamed |
|
|
; for 3 minutes, and |
|
|
; chopped fine (about |
|
|
; 1 3/4 cups) |
| 1 1/2 |
ts |
Caraway seeds |
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Whites-wine vinegar |
| 1/4 |
ts |
Sugar; or to taste |
| 1/2 |
lb |
Spinach; tough stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and spun dry (about |
|
|
; 8 cups) |
INSTRUCTIONS
In a heavy skillet cook the bacon over moderate heat until it is crisp and
transfer it to paper towels to drain. Heat the fat remaining in the skillet
over moderately high heat until it is hot but not smoking and in it saute
the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes,
or until the sprouts are tender and pale golden. Remove the skillet from
the heat, stir in the oil, the vinegar, and the sugar, and add the spinach.
Saute the mixture over moderately high heat, tossing it, for 1 minute, or
until the spinach is wilted. Season the salad with pepper and sprinkle it
with the bacon, crumbled.
Serves 6.
Gourmet October 1992
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