Subj : Salads was: KFC Coleslaw
To : Dave Drum
From : Ben Collver
Date : Tue Jul 01 2025 09:30:51
Re: Salads was: KFC Coleslaw
By: Dave Drum to Ben Collver on Tue Jul 01 2025 05:25:30
DD> Here's one I've nothad since my Grandmother wqas carried oput feet-firt.
DD> It wqas a late spring/early summer favourite of my grandfather.
DD> Title: Grandma's Wilted Lettuce w/Hot Bacon Dressing
Interesting recipe! A friend who grew up in Europe recently served me a
wilted lettuce salad and that was a first for me. Your Grandma's recipe
gives me the impression of southern food. Here's a vegetarian wilted
salad recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wilted Spinach Salad
Categories: Salads
Yield: 4 Servings
1/2 sm Red onion; thinly sliced
- lengthwise
5 tb Apple cider vinegar; divided
1 tb Honey; +2 ts; divided
1 tb Fresh tarragon leaves;
- finely chopped;
- plus more for garnish
Kosher salt
3/4 c Shelled walnut halves or
- pieces
1 1/2 tb Dijon mustard
1/2 ts Red pepper flakes
Black pepper;
- freshly cracked
10 oz Baby spinach
1/3 c Extra virgin olive oil
2 cl Garlic; minced
15 oz Can cannellini beans;
- drained and rinsed
1 lg Lemon (1 tb); finely grated
- zest of
4 oz Goat cheese; crumbled
Preparation time: 15 minutes
Cooking time: 15 minutes
In this warm spinach salad, the greens are wilted until they're just
softened but keep their sweet fresh flavor.
Make the quick-pickled onions. To a jar or small bowl, add the red
onion, 3 tb apple cider vinegar, 1 tb honey, 1 tb of the tarragon,
and 3 tb of water. Season with 1/2 ts salt, cover, and vigorously
shake well, or stir to combine if using a bowl. Set aside to let the
flavors meld for 30 minutes, shaking or stirring every 10 minutes.
Reserve 2 tb of pickling liquid in a mixing bowl for the dressing,
then drain the onions and set aside.
Meanwhile, toast the nuts. In a dry medium skillet over medium heat,
add the walnuts. Cook, tossing occasionally, until the nuts are
lightly toasted, about 6 minutes, then transfer to a plate to cool.
Make the dressing. To the mixing bowl with the pickling liquid, add
the Dijon mustard, red pepper flakes, remaining 2 ts honey and
remaining 2 tb apple cider vinegar. Season with 1/2 ts salt and 1/2
ts black pepper and whisk to combine. Set the bowl near your stovetop.
Get the spinach ready to be dressed. In a large bowl, add the baby
spinach. Have some cling wrap close by or a tight-fitting lid for the
bowl.
Warm the dressing. Give the skillet you used to toast the walnuts a
quick wipe with a paper towel if there's any residue. Return it to
medium heat and warm the olive oil until shimmering. Add the garlic,
stirring continuously until fragrant, 1 to 2 minutes. Over the heat,
vigorously whisk in the dressing mixture until emulsified. Whisk
continuously until the dressing is hot and bubbling at the edges.
Wilt the spinach. Remove from heat and pour the dressing over the
spinach, keeping about 2 tb in the skillet. Immediately cover the
bowl well with plastic wrap or a lid. Give the bowl a shake to toss
the spinach in the dressing. Set the covered bowl aside to allow the
dressing to warm the spinach.
Warm the cannellini beans. Add the beans to the remaining dressing in
the skillet and set over medium heat. Carefully stir occasionally
(making sure you do not mash up the beans) until the beans are hot,
about 2 minutes.
Season the beans. Turn off the heat and quickly stir in the lemon
zest, 1/4 ts salt, and 1/2 ts pepper. Immediately add to the bowl
with the spinach (do not stir) and quickly cover with plastic wrap to
help retain the heat, giving the bowl a shake to toss the beans and
spinach. Allow to sit for 3 minutes.
Assemble and serve the salad. Transfer the spinach and cannellini
beans to a serving platter or salad bowl, layering them with the
pickled red onions and goat cheese. Top with the toasted walnuts and
a sprinkle of fresh tarragon. I used about 2 ts. Serve immediately.
Recipe by Tara Holland
Recipe FROM:
<
https://www.themediterraneandish.com/wilted-spinach-salad/>
MMMMM
