Comments on: Spinach and Bacon Salad with Caesar Dressing http://leitesculinaria.com/1724/recipes-spinach-bacon-salad-caesar-dressing.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 16:08:47 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Judith Peres http://leitesculinaria.com/1724/recipes-spinach-bacon-salad-caesar-dressing.html#comment-562 Judith Peres Wed, 15 Jul 2009 04:27:06 +0000 http://leitesculinaria.com/wordpress/?p=1724#comment-562 Thanks for posting this recipe, I loved it: A cool and perfectly satisfying meal, even on a life-sapping southern California summer evening when even the tap water runs warm. Follow with a fresh berry compote and some madeleines. I loved the contrasts comprising the dressing--the balance between the sparky garlic, lemon juice, mustard, and freshly ground pepper and the dense emulsification of virgin olive oil, Parmigiano-Reggiano, egg, and smoky-fishy anchovy. And, well, who can say "no" to lots of bacon and exemplary croutons (from which I had to shoo away my son). I'm not a bleu cheese fan; but I can imagine it would be this salad's final touch to put a bleu enthusiast over the moon. Since different spinach producers obviously have varying perspectives on what constitutes "baby spinach," choose the more tender variety, at least in the summer. The leaves are tossed lightly anyway because the dressing is very rich. Thanks for posting this recipe, I loved it: A cool and perfectly satisfying meal, even on a life-sapping southern California summer evening when even the tap water runs warm. Follow with a fresh berry compote and some madeleines. I loved the contrasts comprising the dressing–the balance between the sparky garlic, lemon juice, mustard, and freshly ground pepper and the dense emulsification of virgin olive oil, Parmigiano-Reggiano, egg, and smoky-fishy anchovy. And, well, who can say “no” to lots of bacon and exemplary croutons (from which I had to shoo away my son). I’m not a bleu cheese fan; but I can imagine it would be this salad’s final touch to put a bleu enthusiast over the moon.

Since different spinach producers obviously have varying perspectives on what constitutes “baby spinach,” choose the more tender variety, at least in the summer. The leaves are tossed lightly anyway because the dressing is very rich.

]]> By: Testers' Choice http://leitesculinaria.com/1724/recipes-spinach-bacon-salad-caesar-dressing.html#comment-6226 Testers' Choice Sat, 03 Mar 2007 19:14:03 +0000 http://leitesculinaria.com/wordpress/?p=1724#comment-6226 [Kathleen Crim] This recipe is a winner. It is over the top. The combination of the spinach and radicchio is wonderful. The dressing has great flavor and the croutons are delicious. I was concerned that it would be salt overload with the bacon and blue cheese, but it was acceptable, and I did omit the salt in the croutons. I must say, though, this recipe is a lot of work. Sieving the eggs—yikes—can't you just chop them? It's not the quick weekday Caesar. I consider this a special-occasion salad and worth the work. [Kathleen Crim] This recipe is a winner. It is over the top. The combination of the spinach and radicchio is wonderful. The dressing has great flavor and the croutons are delicious. I was concerned that it would be salt overload with the bacon and blue cheese, but it was acceptable, and I did omit the salt in the croutons. I must say, though, this recipe is a lot of work. Sieving the eggs—yikes—can’t you just chop them? It’s not the quick weekday Caesar. I consider this a special-occasion salad and worth the work.

]]> By: Testers' Choice http://leitesculinaria.com/1724/recipes-spinach-bacon-salad-caesar-dressing.html#comment-6224 Testers' Choice Sat, 03 Mar 2007 19:12:57 +0000 http://leitesculinaria.com/wordpress/?p=1724#comment-6224 [D. Teddy Diggs] For me, this is simply the perfect Caesar salad. I like Caesar salads, and I always what I order them in restaurants, but in my opinion, the classic Caesar—though good—always needs "more." This one has more, and then some. I love the fact that the dressing uses a soft-boiled (rather than raw) egg. I love the way that the finely grated Parmigiano-Reggiano coated and fused with the croutons. I love the substitution of the more flavorful and colorful spinach-radicchio mix for the romaine lettuce. I love the crunchy-creamy and smoky-tangy addition of bacon and blue cheese. I love how passing the hard-boiled egg whites and yolks through a sieve created a more subtle egg flavor throughout and a lovely fluffy looking topping. I love that the recipe did not require much work but resulted in a gorgeous presentation. I love this salad. [D. Teddy Diggs] For me, this is simply the perfect Caesar salad. I like Caesar salads, and I always what I order them in restaurants, but in my opinion, the classic Caesar—though good—always needs “more.” This one has more, and then some. I love the fact that the dressing uses a soft-boiled (rather than raw) egg. I love the way that the finely grated Parmigiano-Reggiano coated and fused with the croutons. I love the substitution of the more flavorful and colorful spinach-radicchio mix for the romaine lettuce. I love the crunchy-creamy and smoky-tangy addition of bacon and blue cheese. I love how passing the hard-boiled egg whites and yolks through a sieve created a more subtle egg flavor throughout and a lovely fluffy looking topping. I love that the recipe did not require much work but resulted in a gorgeous presentation. I love this salad.

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