Flambe Spinach Salad Recipes

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

SPINACH SALAD FLAMBE

Steps:

• Tear spinach into bite-sized pieces and place in a large salad bowl.
• Add egg slices, salt and pepper.
• Mix remaining ingredients except brandy in small saucepan and heat until very hot.
• Heat brandy briefly, add to saucepan and ignite.
• Pour flaming dressing over spinach and toss gently but thoroughly.
• Serve on warm salad plates.

FLAMING SPINACH SALAD

Steps:

• make a bed of the baby spinach in a flame resitant bowl or platter (not plastic).
• sprinkle celery and onions over the spinach.
• fry bacon until crisp and place in between paper towels to drain.
• remove all but 1-2 tablespoons of the bacon fat from the pan.
• stir in sugar, vinegar and spices and bring to a boil.
• Add bacon and cook until slightly carmelized
• pour the hot mixture over the greens.
• at the table warm the brandy and ignite pour over the salad
• toss and serve.

FLAMBE SPINACH SALAD

Steps:

• For dressing, in a bowl, mix vinegar, sugars, juice, and Worcestershire.
• In a medium skillet, warm brandy. Remove from heat; carefully ignite brandy. After flames die out, add dressing and bacon; return to heat and heat until just bubbly. Pour over the spinach and toss until the spinach begins to wilt. (Don't overtoss, or spinach will cook.)
• Divide salad among 6 chilled salad plates. Garnish with egg and red onion, if you like. Makes 6 side-dish servings.

PF'S ETERNAL FLAME SPINACH SALAD

Steps:

• Clean spinach and dry in salad spinner. Can be cleaned ahead, stored in a plastic bag until needed.
• Place spinach and optional ingredients in large salad bowl.
• In large frying pan, fry bacon until crisp stirring often, Discard some of the bacon drippings if desired (probably 1/4 cup is sufficient.).
• Add sugar, mustard, vinegar, optional chopped shallot and stir until mixture boils. Heat brandy until warmed in a glass measure in the microwave. Pour into vinegar mixture, ignite with long match and shake pan until the flames die. Don't do this below the cook top hood or any other flammable object.
• Pour hot dressing over spinach & toss. Sprinkle with chopped eggs and chopped pecans (walnuts, hazelnuts or even sunflower seeds optional). Add salt & pepper to taste. Other additions could be canned mandarin orange slices, dried cherries, or cranberries.
• Have local Fire Department ready on Speed Dial.