SUMMER LINGERS IN L.A. THROUGH OCTOBER AND SUMMER IS A TIME FOR SALADS. PRODUCE -- TOMATOES, SPINACH, SUMMER SQUASH, PEACHES, MELON -- ALSO LINGER IN THE FARMERS MARKETS. THIS SPINACH SALAD IS A MELANGE OF LARDONS, GRILLED ONIONS, TOMATOES, AND FETA TOPPED WITH SAUTÉED SHRIMP. IT CHECKS OFF ALL THE KEY FLAVORS-- SALTY, SWEET, AND SAVORY. MOST EVERYTHING CAN BE PREPARED IN ADVANCE, EXCEPT THE SHRIMP, WHICH OFFER A WARM AND CRUNCHY CONTRAST TO THE SPINACH AND TOMATOES, MINIMIZING YOUR TIME AT A HOT STOVE AND MAXIMIZING THE TASTES OF SUMMER.
CLEAN THE SHRIMP. WRAP IN SEVERAL LAYERS OF PAPER TOWELS.
TRIM OFF ROOT ENDS OF THE SPINACH AND IMMERSE IN A SINK FULL OF WATER FOR 15 MINUTES. REMOVE WITH YOUR HANDS AND TOSS IN A COLANDER. LAY SPINACH ON A DISH TOWEL AND WRAP GENTLY.
CUT BACON INTO 1/2-INCH LARDONS. COOK IN 4 TBSPS OF OLIVE OIL IN A FRYING PAN UNTIL CRISP. REMOVE TO A BOWL WITH A SLOTTED SPOON.
TRIM ONION AND SLICE INTO 1/4-INCH RINGS. COOK IN THE SAME PAN UNTIL DEEPLY COLORED, EVEN A BIT CHARRED. REMOVE TO A BOWL.
PLACE THE SPINACH IN A SERVING BOWL. BREAK UP THE FETA AND SCATTER OVER THE SPINACH.
CUT THE CHERRY TOMATOES LENGTHWISE IN HALF AND ADD TO THE SPINACH. DISTRIBUTE THE BACON AND THE ONIONS OVER THE SPINACH.
HEAT THE OIL IN THE PAN TILL SMOKING. LAY IN THE SHRIMP. SALT AND PEPPER. LET THEM COOK 1-2 MINUTES WITHOUT MOVING THEM. TURN THEM OVER WITH TONGS AND FINISH ON THE OTHER SIDE.
ARRANGE THE SHRIMP IN THE BOWL.
DEGLAZE THE PAN WITH 2 TBSPS OF VINEGAR, THEN TOSS WITH THE REST OF THE INGREDIENTS IN THE BOWL.
SERVES 4
Ingredients
Directions
CLEAN THE SHRIMP. WRAP IN SEVERAL LAYERS OF PAPER TOWELS.
TRIM OFF ROOT ENDS OF THE SPINACH AND IMMERSE IN A SINK FULL OF WATER FOR 15 MINUTES. REMOVE WITH YOUR HANDS AND TOSS IN A COLANDER. LAY SPINACH ON A DISH TOWEL AND WRAP GENTLY.
CUT BACON INTO 1/2-INCH LARDONS. COOK IN 4 TBSPS OF OLIVE OIL IN A FRYING PAN UNTIL CRISP. REMOVE TO A BOWL WITH A SLOTTED SPOON.
TRIM ONION AND SLICE INTO 1/4-INCH RINGS. COOK IN THE SAME PAN UNTIL DEEPLY COLORED, EVEN A BIT CHARRED. REMOVE TO A BOWL.
PLACE THE SPINACH IN A SERVING BOWL. BREAK UP THE FETA AND SCATTER OVER THE SPINACH.
CUT THE CHERRY TOMATOES LENGTHWISE IN HALF AND ADD TO THE SPINACH. DISTRIBUTE THE BACON AND THE ONIONS OVER THE SPINACH.
HEAT THE OIL IN THE PAN TILL SMOKING. LAY IN THE SHRIMP. SALT AND PEPPER. LET THEM COOK 1-2 MINUTES WITHOUT MOVING THEM. TURN THEM OVER WITH TONGS AND FINISH ON THE OTHER SIDE.
ARRANGE THE SHRIMP IN THE BOWL.
DEGLAZE THE PAN WITH 2 TBSPS OF VINEGAR, THEN TOSS WITH THE REST OF THE INGREDIENTS IN THE BOWL.
SERVES 4