| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
March 1992 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Sliced bacon; cut into 1-inch |
|
|
; pieces |
| 3/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Plus 2 tablespoons minced shallots |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Balsamic vinegar or red wine vinegar |
| 4 |
|
Oranges; peeled, white pith |
|
|
; removed |
| 10 |
oz |
Spinach; stems trimmed |
| 1 |
md |
Head radicchio |
| 6 |
oz |
Fresh shiitake mushrooms; stemmed, sliced |
| 6 |
oz |
Fresh oyster mushrooms |
| 1/2 |
c |
Toasted hazelnuts; coarsely chopped |
|
|
; (generous) |
| 1 |
pk |
Enoki mushrooms; (optional) (3 |
|
|
; 1/2-ounce) |
INSTRUCTIONS
DRESSING
SALAD
For Dressing:
Cook bacon in heavy large skillet over medium heat until crisp. Using
slotted spoon, transfer bacon to paper towels. Pour off drippings and
reserve. Combine 1/4 cup reserved drippings with remaining ingredients in
small bowl. Season to taste with salt and pepper.
For Salad:
Working over small bowl and using small sharp knife, cut between membranes
of oranges to release segments; add to bowl. Tear spinach and radicchio
into bite-size pieces and place in large bowl. (Can be prepared 1 day
ahead. Cover dressing, orange segments, greens and reserved bacon drippings
separately and refrigerate.)
Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy
large skillet over medium-high heat. Add shiitake mushrooms and saute 1
minute. Add oyster mushrooms and season with salt and pepper. Saute until
golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour
dressing into same skillet and boil 2 minutes. Pour dressing over greens.
Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season
to taste with salt and pepper. Garnish salad with enoki mushrooms and
serve.
Serves 4 to 6.
Bon Appetit March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”