Wilted Spinach Salad With Chanterelles Recipe - Cooking Index
Wilted Spinach Salad With Chanterelles Recipe - Cooking Index
For color and taste contrast, golden chanterelles and deep-green spinach are a great combination. Serve on warm plates and garnish with wedges of egg, if you like.
Type: Salads| 1/2 lb | 227g / 8oz | Chanterelles* - sliced |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 5 | Bacon slices - chopped | |
| 1 lb | 454g / 16oz | Spinach |
| 5 | Green onions - diced | |
| 5 | Radishes - sliced | |
| 3 tablespoons | 45ml | Dry red wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Optional | ||
| 1 | Hard-cooked egg - cut in wedges |
* Alternate Mushrooms: Common Store Mushroom, Ear Mushrooms
Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.
In a large saute pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.
Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.
Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes and garnish with wedges of egg.
This recipe yields 4 first course servings.
Source:
Wild About Mushrooms by Louise Freedman
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