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Gourmet Spinach & Bacon Salad
8 oz tender, young spinach
8 slices bacon
2 slices white bread
2 shallots
1/2 cup olive oil
1 clove garlic, crushed
1/3 cup dark raisins
2 egg yolks
1/2 teaspoon dry mustard
4 anchovy fillets, mashed finely
6 teaspoons lemon juice
6 teaspoons grated Parmesan cheese
1 teaspoon sugar
pepper, to taste
Remove stalks from rinsed and dried spinach. Tear leaves in bite-size pieces and place in a serving bowl. Cut bacon in smaller pieces. Remove crusts and cut bread in cubes. Thinly slice shallots and separate in rings.
In a medium-size skillet, fry bacon until crisp and golden. Drain and cool. Mix oil with garlic and 2 tablespoons of bacon fat in skillet. Add bread cubes and fry until golden-brown, turning frequently. Drain and cool. Add bacon, raisins and shallots to spinach and mix lightly. Chill until needed.
In a small bowl, mix egg yolks, dry mustard, anchovies, lemon juice, Parmesan cheese and sugar. Season with pepper, then gradually whisk in remaining garlic-flavored oil in a thin stream, whisking well to yield a smooth sauce. just before serving, add dressing to salad and toss lightly until all ingredients are evenly coated. Sprinkle croutons over salad and serve immediately.
Serves 4 .

Nutrition
Calories:                                                423
Protein:                                                  11          g
Carbohydrates:                                             7          g
Sodium:                                                  576          mg
Saturated Fat:                                             9          g
Fiber:                                                     1          g
Vitamin A:                                               215          IU
Thiamine:                                                255          mg
Riboflavin:                                              164          mg
Niacin:                                                    2          mg
Vitamin B6:                                              168          mg
Vitamin B12:                                               0          mcg
Calcium:                                                  72          mg
Iron:                                                      1          mg
Magnesium:                                                36          mg
Potassium:                                               389          mg
Zinc:                                                      1          mg
Fat:                                                      39          g
Cholesterol:                                              28          mg
Vitamin C:                                                20          mg

© 1996 SoftKey Multimedia Inc.Gourmet Spinach & Bacon Salad
8 oz tender, young spinach
8 slices bacon
2 slices white bread
2 shallots
1/2 cup olive oil
1 clove garlic, crushed
1/3 cup dark raisins
2 egg yolks
1/2 teaspoon dry mustard
4 anchovy fillets, mashed finely
6 teaspoons lemon juice
6 teaspoons grated Parmesan cheese
1 teaspoon sugar
pepper, to taste
Remove stalks from rinsed and dried spinach. Tear leaves in bite-size pieces and place in a serving bowl. Cut bacon in smaller pieces. Remove crusts and cut bread in cubes. Thinly slice shallots and separate in rings.
In a medium-size skillet, fry bacon until crisp and golden. Drain and cool. Mix oil with garlic and 2 tablespoons of bacon fat in skillet. Add bread cubes and fry until golden-brown, turning frequently. Drain and cool. Add bacon, raisins and shallots to spinach and mix lightly. Chill until needed.
In a small bowl, mix egg yolks, dry mustard, anchovies, lemon juice, Parmesan cheese and sugar. Season with pepper, then gradually whisk in remaining garlic-flavored oil in a thin stream, whisking well to yield a smooth sauce. just before serving, add dressing to salad and toss lightly until all ingredients are evenly coated. Sprinkle croutons over salad and serve immediately.
Serves 4 .

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