BB Recipe: Grandma Winnie's Spinach Salad

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Scarlett Lindeman wields a trotter

Grandma Winnie’s Spinach Salad
Scarlett Lindeman of Roman’s
243 Dekalb Avenue, Fort Greene, 718-622-5300

Lindeman describes this salad as, “crunchy, savory, and sweet with a unique flavor profile that I associate with the ceremony and repast of Thanksgiving, as we always have it to start and at no other times of the year.”

Salad:
1 lb. fresh spinach, wash well and tear into small pieces (*this was before you could buy pre-washed spinach and small leaf spinach!)

1 cup water chestnuts (sliced)

3 hard boiled eggs (chopped)

1/2 lb. bacon, crisp, crumbled

1 small red onion, chopped fine

Combine all ingredients except eggs and bacon in a large bowl.  Chill

Dressing:
1/2 cup oil

1/2 cup sugar

1/4 cup ketchup

2 Tbsp. Worcestershire sauce

1/4 cup vinegar

Heat dressing in saucepan until sugar melts (but do not boil.) Cool

Pour dressing over salad (I usually don’t need all of it), toss with egg and bacon.

For more Thanksgiving recipes from Brooklyn chefs, click here.


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