My mom clipped this recipe from an electric bill in 1971. I’m not kidding. It was the year before I was born and she and my dad were living in the Haight-Ashbury district of San Francisco.
This spinach salad recipe caught her eye and I’m so glad it did.
Growing up, this was the go-to spinach salad in our house. One of those little gems that you can wow dinner guests with or use to stoke your ego at a potluck when someone says, “Have you tried this salad? It’s amazing!”
I have a photocopy of the heirloom recipe. But I’ve made a few changes and suggest you do the same: skip the croutons, swap in olive oil for mayonnaise and, for heaven’s sake, use real bacon.
So tell me, do you have recipes that you make now that you grew up eating? Do any of them have an unusual story?
- ¾ pound baby spinach
- 2 tomatoes, cut into wedges
- 2 avocados, cubed
- ½ pound mushrooms, thinly sliced
- 3 hard boiled eggs, cut into wedges
- 1 medium shallot, thinly sliced
- 2 strips bacon, cooked until crisp and crumbled
- 1 small clove garlic, minced
- 2 tablespoons honey
- 1 tablespoon unseasoned rice vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt
- ⅓ cup extra virgin olive oil
- Add spinach to a large serving bowl (large enough to toss salad with dressing.
- To make the dressing, add garlic, honey, vinegar, pepper and salt to a blender pitcher. Blend for a few seconds until combined and then slowly drizzle in olive oil. Season to taste with salt and freshly ground black pepper.
- Just before you’re ready to eat, assemble the salad. Drizzle dressing over spinach and toss to coat. Don’t overdress, you’ll be surprised how a little dressing will coat all of the spinach. Add remaining salad ingredients and a bit more dressing; toss to coat. (You’ll likely have dressing left over.) Serve immediately.