Mama’s Spinach Salad with Mushrooms

Name: Mama’s Spinach Salad with Mushrooms
Yield: serves 4 to 6
Ingredients: 6 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon freshly squeezed lemon juice; 2 cloves garlic, very finely chopped; 1 teaspoon dried basil, crumbled; 1/4 teaspoon red pepper flakes; Pinch of dried oregano, crumbled; Coarse salt and freshly ground black pepper; 6 slices thick-cut bacon, cut into lardons (see page 179); 1/2 red onion, thinly sliced; 1 pound fresh spinach, coarse stems removed; 12 large white button mushrooms, sliced; 2 or 3 hard-cooked eggs (see page 11), peeled and quartered; Coarse salt and freshly ground black pepper

December 9, 2011

When we lived in small-town South Georgia, we used to travel to Atlanta to visit Aunt Lee, a stylish lady in the glamorous big city. Before we left Atlanta for home, we would stop by the Dekalb Farmer’s Market, which opened in the late 1970s as a small produce stand and has now grown into a 140,000-square-foot market, serving up to 100,000 people every week. There, Mama would buy the ingredients for this hearty salad to make after we got home.

Recipe notes

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