Karl Ratzsch's Spinach Salad with Hot Bacon Dressing

Originally published in Dining In-Milwaukee by Carol DeMasters, 1981.

1/2 pound bacon, diced
1 large white onion, diced
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1-2 teaspoons sugar, depending on taste
2 tablespoons cornstarch
1 cup chicken consommé
1 pound fresh spinach, cleaned, stemmed and dried

Sauté the bacon until crisp. Drain and set aside. Sauté the onion in the bacon drippings until translucent. Add the vinegar, salt, pepper, and sugar. Dissolve the cornstarch in the consommé and add to the sautéed mixture, stirring until slightly thickened. Cook over medium heat. Return the cooked diced bacon to the dressing.

Divide the spinach among 4 salad plates and pour the hot dressing over. Serve immediately.

Note: Be sure not to scorch the dressing while cooking it. The dressing can be adjusted by adding more vinegar for a more tart taste, or by adding more sugar for a sweeter taste.


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