Bacon makes a delicious savoury contrast with peppery young spinach leaves just wilting to a delicious tenderness in a hot and sharp dressing.
ingredients
serves 4
1 pound fresh young spinach leaves, trimmed and washed
1 lean rasher unsmoked back bacon
2 teaspoons olive oil
1 medium red or yellow pepper, de-seeded and cut into strips
1 small red onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
4 tablespoons dry white wine
4 tablespoons cider vinegar
Freshly ground black pepper
method
1. Dry the spinach gently but thoroughly with kitchen paper or a clean cloth. Tear the leaves into small pieces and spread them in a large heatproof serving bowl.
2. Grill the bacon under a moderate heat for 5-6 minutes, or until crisp. Drain it on kitchen paper and set aside.
3. Heat the oil in a small saucepan and cook the pepper strips, onion and garlic in it over a moderate heat, stirring, for 2 minutes. Pour in the wine and vinegar, and season with black pepper. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 minute. Pour the dressing over the spinach while still hot, and toss well.
4. Trim all the fat off the bacon. Cut the meat into fine strips, scatter them over the spinach and serve the salad at once.
To vary the taste of the salad, you can use crisp lettuce leaves or lamb's lettuce to replace all the spinach, or part of it.
