(Spinach salad)

Use fresh salad spinach for the salad.
Photos: 1996/05/01, Made on: 1997/05/11

Reference book: "NHK KYOUNO RYOURI" pp.50-51 February issue (1996)
If you can't get spinach, a substitute for spinach can be SYUN GIKU(garland chrysanthemum) like the reference book suggests. It's also tasty. In this book, add the outside of a NEGI(Japanese leek) cut to into fine strips, and soak in water a few minutes, (drain before using.)

And it's better use Extra virgin olive oil and genuine vinegar (It means not synthetic kinds) so I always use YONEZU(A kind of Japanese vinegar made from rice).

Ingredients serves: 3-4

  • 1 bunch of spinach
  • 5-6 mushrooms
  • 5-6 pieces of bacon
  • 2 pieces of garlic
  • 1-2 tablespoons olive oil
  • The juice of half a lemon
  • 1 tablespoon vinegar
  • Salt, black pepper

Cooking time

Lately we can easily get organically grown vegetables. In this picture, the price was 150 yen.
These are all ingredients except bacon and mushroom. Sprinkle lemon juice on sliced mushrooms.
Cut the bacon thin and slice the garlic. Fry them in olive oil on low heat until the bacon becomes crispy. Add the vinegar (actually wine vinegar) and then turn off the gas.
Pour the bacon onto the spinach and the mushrooms and then mix well. Season it with salt and black pepper.

Contents copyright 1997 Mitsuo Sugawara
Translater: PB