Brussels sprouts have a delicate nutty taste that is only made more tasty by inclusion in this salad. They 're lightly sauteed in bacon drippings with a handful of caraway seeds, and then fresh spinach, oil, vinegar and a bit of sugar are added to the pan
INGREDIENTS (for 4 servings):
- 8 slices bacon
- 2 cups Brussels sprouts, trimmed and thinly sliced
- 1 1/2 teaspoons caraway seed
- 3 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 1/4 teaspoon white sugar
- 1/2 pound spinach - chopped, washed and dried
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.
Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.
Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.