| How To Cook: |
|
|
1. Wash the spinach thoroughly in a colander set under cold running water and tear off and discard the tough stems and any blemished leaves.
|
2. Spread the spinach on paper towels to drain and pat the leaves completely dry with fresh paper towels. Then tear the leaves into 1-inch pieces, drop them into a salad bowl and set aside.
|
3. Prepare the dressing in the following manner: In a heavy 8- to 10-inch skillet, fry the bacon over moderate heat, turning the slices frequently with tongs until they are crisp and brown. Transfer the bacon slices to paper towels to drain, then crumble them into bits.
|
4. Pour off the fat remaining in the skillet and in its place add the olive oil. Return the bacon bits to the skillet and stir over high heat for a few seconds.
|
|
5. Remove the skillet from the heat and stir in the vinegar, lemon juice, sugar, salt and pepper. Taste the dressing for seasoning, pour it over the spinach and toss the leaves about with a spoon to coat them evenly. Serve at once.
|
