Saturday, June 25, 2016

Spinach Salad with Hot Bacon Dressing

Hot bacon dressing likely originated in Germany and came to the New World from what are now called the "Pennsylvania Dutch". As you may know, I grew up in Ohio where a large Amish and German community exists and so I was introduced to hot bacon dressing as a young child.

Julian's Spinach Salad with Hot Bacon Dressing
It was and still is used on many versions of salads in the region. I pair it here with a spinach salad, but it is also frequently found on a salad of dandelion greens or leaf lettuce. I  do not make it super hot when I pour over the leaves, but I know people who do. They call it 'wilting the lettuce' with the hot dressing. I prefer to just have it warm but you can decide you like best. I also double the recipe and then just warm it up for future servings.

You really can make whatever type of salad you desire, using any set of salad ingredients. Here I'm using just some fresh tomatoes, feta cheese and the crumbled bacon pieces. With the hot dressing it is delicious.

3 slices bacon, crisp and chopped

1 egg, well beaten
1 1⁄2 tablespoons flour
1 cup milk
1⁄4 cup vinegar
1⁄4 cup sugar
1⁄2 teaspoon salt

salad greens (lettuce, endive, spinach or dandelion)
chopped onion (optional)

Cook bacon until crisp; remove and chop. Set aside the bacon and reserve the drippings.

Mix together the egg, flour, milk, vinegar, sugar and salt. Reheat the bacon drippings until just hot, but not boiling. While whisking rapdily, pour the mixture into the hot bacon drippings and cook until thickened, 2-3 minutes.

Prepare the salad greens by washing, drying and tearing into bite sized pieces. Add the optional onion, tomatoes and other toppings of your choice. Add the reserved bacon bits. Pour the warm dressing over the salad and serve while still warm.
Julian at the cooktop whisking the dressing.

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