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Spinach, Mushroom, and Bacon Salad
P. J. Clarke's 

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Spinach, Mushroom, and Bacon Salad
P. J. Clarke's
Gourmet February 1996

Salad:
3/4 pound spinach, coarse stems discarded and
leaves washed well and spun dry (about 6 cups)
3 slices bacon, cooked until crisp, drained and crumbled
5 mushrooms, sliced thin
2 scallions, minced

Dressing:
1/4 cup fresh lemon juice
1 large egg yolk* or 1 tablespoon mayonnaise
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 very small garlic clove, chopped
1 cup olive oil

In a salad bowl toss together all salad ingredients.
In a food processor blend all dressing ingredients except oil until
smooth. With motor running, add oil in a stream, blending until
emulsified. Transfer dressing to a jar and keep chilled, covered,
until serving. Makes about 1 1/4 cups. Serves 6.

  *  Egg Safety Information
 

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