salad

One of the things I’ve been doing this month is cooking more in an attempt to wean Chez Rambo away from a too heavy reliance on eating out. The other day I made us eggnog French toast for breakfast (take your basic French toast recipe and swap in eggnog for the milk, add a little cinnamon and fresh nutmeg) and with it, a hearty helping of fake bacon.

The bacon was…less than good. I took the leftover bits and figured I’d amp them up a bit to add to a bag of baby spinach and see what I could do, salad wise. I crumbled the bacon and cubed some stale bread, then sauteed all of it in a mixture of half butter, half hot chili oil (maybe a tablespoon of each) until they were brown, and ground some fresh pepper over them while I was doing that.

The baby spinach got dumped into a bowl and combined with some chopped up apples and some thinly sliced jicama. I tossed the mix with a dressing made of olive oil, balsamic vinegar, a little yogurt, and a pinch of brown sugar, then added some quartered hardboiled eggs. Threw the crouton/bacon bit mix over the top and voila. Huge salad, devoured quickly. This actually might be the best salad I’ve ever made, so I’m sorry not to have been more precise about how I measured the ingredients. This is my new salad theory: some greenery (preferably spinach, because I love it), some reasonably crunchy vegetable, chopped fruit (try for tart rather than too sweet), and balsamic vinagrette. Spicy croutons optional.

Last night: fettucini with a vodka and smoked salmon sauce, another big spinach salad, and roasted acorn squash. Tonight? I’ve got a turkey breast thawing, with yet another salad, and sweet potatoes on the side.