Spinach Salad Flambe

By sallycohen

Bon Appetit June 1978 (Page 6)

Ingredients

• 6 12 oz Bunches of Spinach (washed and dried)
• 6 Hard Cooked Eggs (sliced)
• 1/4 T Salt
• 1/2 t Ground pepper
• 12 Bacon strips (chopped and fried crisp)
• 3/4 C Bacon drippings
• 1/2 C Malt vinegar
• 1/4 C Lemon juice
• 4 t Sugar
• 1 t Worcestershire sauce
• 1 1/2 oz Brandy (100 proof)

Preparation

Step 1

Tear spinach into bite size pieces and place in large salad bowl
Add egg slices, salt and pepper
Mix remaining ingredients except brandy in small saucepan and heat until very hot
Heat brandy briefly, add to saucepan and ignite
Pour flaming dressing over spinach and toss gently but thoroughly
Serve on warm salad plates