965. SPINACH SALAD with MAPLE BACON and WINTER SQUASH

yields 4 servings


1 1/2 pounds loose leaf spinach, stemmed and cleaned
1 white acorn squash (or other winter squash)
1 yellow acorn squash (or other winter squash)
1 red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper to taste

Cut squashes in half, with spoon, scoop out seeds. Slice squash in 1/2-inch slices. Heat large skillet with olive oil. Sauté squash until lightly golden. Add onion, garlic, salt and pepper. Sauté 2 minutes. Set aside. Keep warm.


Maple Bacon

8 slices bacon
1/4 cup honey
1/4 cup brown sugar

Line cookie sheet with parchment paper. Lay out bacon. Drizzle with honey and sprinkle on brown sugar. In a 350°F oven, place cookie sheet and cook for 10-12 minutes until bacon is crisp. Set aside.


Pomegranate Vinaigrette

3/4 cup peanut oil
1/4 cup shallot, minced
2 1/2 tablespoons crushed black peppercorns
2 teaspoons granulated sugar
1 tablespoon pomegranate molasses (Available in gourmet markets)
1/4 cup red wine vinegar
salt and freshly ground black pepper to taste

Place shallot and peppercorns in a stainless steel bowl. Add peanut oil and whisk in vinegar, sugar, molasses, salt and pepper.

To serve, place squash on bottom of plate. Drizzle some vinaigrette on squash. Place spinach in salad bowl. Break up bacon and toss with spinach. Ladle vinaigrette over lettuce and toss. Place a small mound of spinach in center of plate and serve.


courtesy of: Michael Smith (Michael Smith, 1900 Main Street, Kansas City, Missouri) and Debbie Gold (40 Sardines, 11942 Roe Avenue, Overland Park, Kansas)

833. BIBB SALAD with PISTACHIOS, CHEVRE and BACON and POMEGRANATE VINAIGRETTE

yields 4 servings


2 heads Bibb lettuce, leaves separated, rinsed well and blotted dry
1 cup pomegranate vinaigrette (recipe follows)
¼ cup, crisp cooked bacon, crumbled
¼ cup pistachios, toasted
4 tablespoons Chevre or other mild goat cheese, crumbled
2 teaspoons cracked black pepper
2 tablespoons fresh pomegranate seeds

Toss lettuce with enough vinaigrette to coat leaves. Assemble on plate to resemble a head of lettuce and sprinkle with bacon, chevre, pistachios and pepper. Top with pomegranate seeds.


Pomegranate Vinaigrette

yields 1 cup

1 tablespoon shallots, minced
2 tablespoons pomegranate molasses
2 tablespoons pomegranate juice
1 tablespoon honey
¼ cup red wine vinegar
¾ cup canola oil
Kosher salt, to taste
white pepper, to taste

Combine first 5 ingredients in bowl and whisk to blend, drizzling in oil until vinaigrette emulsifies and turns slightly creamy and thick. Season to taste with salt and pepper.


courtesy of: Paul Constantine, Café Caprice, Austin, Texas, 900 W 10th Street, Austin, Texas 78703-4928, (512) 477-5576