THE HOT OIL WILTS THE SPINACH AND THE CRISPY BACON ADDS TEXTURE AND FLAVOR TO THIS SALAD.
6 to 8 cups young spinach leaves, washed well, trimmed
2 oz. fresh button mushrooms, stems trimmed, sliced
3 thick slices bread, crusts removed
1/4 cup sunflower oil
1 garlic clove, crushed
6 oz. sliced bacon, chopped
2 tablespoons white wine vinegar
Freshly ground black pepper to taste
Tear spinach into bite-size pieces. Place spinach and mushrooms in a salad bowl. Cut bread into small squares.
Heat oil in a skillet, add bread squares and garlic and cook until bread is crisp and golden, turning frequently. Remove with a slotted spoon and drain on paper towels. Wipe out skillet with paper towels. Add bacon and cook about 5 minutes or until crisp and browned. Pour bacon and its drippings over spinach mixture. Add vinegar to skillet with a few grinds of pepper; bring to a boil, then immediately pour over salad and toss. Sprinkle salad with croutons, spoon onto plates and serve at once. Makes 6 servings.
