Chasen's Original Spinach Salad
"Chasen's was the "in" place in Hollywood for many years until it closed a few years ago. We got this recipe out of one of the "ladies' magazines" over 40 years ago. We thought we had lost the recipe but it has turned up - and I am glad."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb fresh spinach
- 3⁄4 lb bacon
- 2 tablespoons bacon drippings
- 1⁄4 cup red wine vinegar
- 3 tablespoons tarragon vinegar
- 2 garlic cloves, peeled and crushed
- 2⁄3 cup olive oil or 2/3 cup salad oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
- Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
- Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
- Toss and serve at once.
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Reviews
-
I've made this atleast 3 times, and I was sure I had reviewed it before now. Great salad. I also added some thin sliced red onion. Very good recipe, the flavors melded together very well. Easy to prepare as well, this is a keeper.
RECIPE SUBMITTED BY
I am an 82-year-old retiree, married to the same lady for 62 years, have four adults children - all out of the nest (Yea!), we have seven grandchildren and three great-granddaughters. My favorite activity today is getting into a position (usually lying down) which causes the least pain to my ol' achin' back. My favorite cookbooks are the ones published each year by the State Fair of Texas containing all the Fair's prize-winning recipes from the previous year's cooking contests. Texans are noted for their bragadoccio but, when it comes to their cooking, many of these brags are justified. I don't have any major passions, but I have several peeves, most of which now come out of Washington, D.C. On a more personal level one of my pet peeves are those people who, intentionally, give incomplete instructions with their recipes (i.e. how big is a can of tomatoes or a a can of evaporated milk?) with the intent of keeping anyone from ever making the recipe as good as they do! And, I have an elevated loathing for those cooks who deliberately alter by either omitting items or giving the incorrect measurements for items in their recipe to make certain no one will ever make the dish as good as they do! I know this happens from personal experience, for I published cookbooks for many year and you would probably be surprised to know how frequently this ruse occurs. Tacky!
