Last night’s supper, a spinach salad with warm bacon vinaigrette, heavy on the protein. I was feeling the need for minerals and fat– I suppose another sign I am feeling better, and that the horrible carb cravings of medication withdrawal are passing.
To make: I de-stemmed, tore, washed & dried some Boston Organics spinach, and topped it with chopped cherry tomatoes, hard boiled egg slices, and pieces of crisped bacon. I made little slices out of (one medium or) two small potatoes, and fried the slices until crisp in the bacon fat left in the pan. Set the potatoes to drain on the same paper bag where you’ve put your bacon. To the liquid bacon fat still in your frying pan (I actually added a little olive oil, as the potatoes had absorbed a lot), over medium heat, add almost an equal amount of red wine vinegar, a little salt and pepper, bring to a boil, reduce, and then pour over your salad, tossing to coat. The spinach will wilt a little in the hot dressing.
To make this lower carb, use zucchini matchsticks, or white turnip matchsticks, or sweet potato matchsticks, likewise fried until turning golden.
Janet at Fond of Snape asked me which bacon I use– when I can, I buy Niman Ranch uncured, hickory smoked at Trader Joe’s. When I can’t, I have Farmland brand bacon, uncured, applewood smoked, that you can buy at Stop & Shop or Roche Bros.