I found this recipe on epicurious.com and have made it dozens of times. I’ve used variations of vinaigrettes/dressings with it and they have all received praise from friends.
Ingredients
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh
spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced
Preparation
Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.
source:Bon Appétit, May 1992
Beth Sexton Stryker: Redding, Connecticut
Notes
I prefer using an applewood smoked bacon but if I can’t find that, a peppered bacon does the job also.
For plating, I like to set some of the artichoke and bacon aside to top the plates. Makes for better presentation.
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Am imagining that duck eggs would be an acceptably rich substitute for chicken eggs. An alternate treat would be to use a dozen quail eggs.
Absolutely! I hadn’t considered duck eggs at all but will so in the future. I’ve got a great source for quail eggs so I think that might have to come first.
Let me know if you try it out. Send me some pictures.
I love this recipe! I’ve used the dressing countless times on roasted potatoes. When I finally found some good imported smoked paprika (I’m addicted) it got even better. I had no idea what I’d been missing.
Deb- I absolutely know what you mean! I have a source that “smuggles” me the good stuff from Spain. It’s unreal. The paprika you find in stores here pale in comparison. The fragrance is intoxicating! You should try some Spanish olive oils too. You’ll see what else you’ve been missing.