Spinach Salad is great and this dressing makes it even better. And it’s all gluten free. Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.
In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena balsamic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the rinds in. Add a couple of fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut.
Now for the salad.
Put 8-10 slices of bacon on to cook. Keep checking on it and when it gets a little crispier than normal transfer it to a paper towel lined,, something, but you already knew that didn’t you. We’ve learned from our kids to cook it in the oven, on a baking pan lined with parchment paper.
A six ounce bag of pre-cleaned baby spinach will be enough for six or eight people. If you don’t need that much just put some of the salad without the dressing on it in a zip lock in the fridge.
Julian half of a medium size onion and add it to the spinach.
Whenever you chop or julian onions you might want to cut up the whole onion and and put what you don’t use in a zip lock in the fridge so there is some ready to go when we’re in a hurry.
Crinkle up the bacon and add it to the salad.
Toss it up and add the dressing. When you are going to use it all add all the dressing. If you are going to keep some extra in the fridge in a zip lock, keep a proportionate amount of the dressing in a separate zip lock.