Okay, I’ll enter this with head hanging. I’ve made this in the distant past, but for the life of me can’t remember what the hell it’s called. It’s the salad with spinach, egg, bacon and a warm oil dressing that wilts the greens. Can’t find anything in my books or on the web other than “wilted spinach salad”. But there is another name for it. :smack:
Cobb salad, maybe?
Robin
Nope. Cobb salads have more varied ingredients such as corn. Man, this is driving me nuts.
Oh, crap. Did I say corn?! My brain is not working today. :smack:
Prince of Wales Salad? (http://homecooking.about.com/library/archive/blsalad40.htm)
You know, I’ve always known of this (or something quite like you describe) as a “spinach salad.” One of the characteristics of a spinach salad was the hot bacon dressing. Maybe I’m wrong too, but a lot of people agree.
Wilted lettuce? I make it with endive, bacon grease, vinegar and sugar.
Always called it Spring Salad. Spinach used to be one of the very first greens available in the Spring, whether at market, or if the winter was mild enough, growing from the plants you didn’t remove from your garden last fall. Remember, we didn’t ALWAYS have the wealth of produce available as we have today, and this started out as a rural comestible. If you were lucky enough to have a small piece of bacon leftover from the previous fall’s slaughtering, you added it. Eggs were very common, so in they went. Vinegar, from cider that was past drinking quality, and some oil and a dash of sugar completed the dressing. Heating the dressing to the point where it would wilt the greens gave you a cooked dish,al dente this wasn’t.Not haute cuisine, but at least fresh and nutritious, a big change from ALL the preserved stuff you’d been eating over the winter. The greens probably differed by locality, corn salad and dandelions are early spring greens as well. Great and great-great grandma knew her stuff.
Well, apparently I’m just losing my grip on things. I could have sworn this had a more “official” name, but I must be thinking of something else. Sorry to have wasted the pixels.
Killed Spinach Salad is the name I know for salads like that. I’ve never partaken, but I’ve heard of salads sounding almost exactly the same as that; largely a southern-US dish, I believe, but killed salads are becoming somewhat trendy right now.
I googled “hot bacon dressing” to come up with numerous hits on things from spinach to endive.
All listed the -----salad w/hot bacon dressing as their recipe name.
I remember eating this in a Pa.dutch restaurant years ago,only they used,IIRC,iceberg lettuce.First time I was ever exposed to it,I loved it.
Interesting tidbit on one of the menu sites.You can use leftover dressing (or make a bigger batch) as a dressing for German potato salad,another delicacy I’ve been too long away from.But don’t serve it cold!
My *Joy of Cooking * has a section on Wilted Salads. The first one listed is Bistro Salad…it says it’s also known as frisee aux lardons. It’s made with endive, not spinach (although there’s a separate recipe for a warm spinach salad that’s similar). Other than that, it matches your description.
Is this what you’re thinking of?