Portobello Spinach Bacon Salad
1-2 Portobello mushroom caps
4-6 stalks of spinach
clove of garlic
2-3 strips of bacon (pork/turkey or you can use Prosciutto or Jamon Iberico)
balsamic vinegar
black pepper (optional)
olive oil
In a medium sauce pan pour enough olive oil to cover the bottom of the pan. Slice your garlic and toss in the pan after heating for a couple of minutes on a medium flame. Cut your bacon/ham of choice into small pieces or strips. When the garlic starts to take on a golden color, lower to a low heat and toss in your meat. You can cook the meat to a desired texture, but be careful not to burn the garlic. Wash and chop the spinach. If you have a lettuce spinner, use it to dry the spinach or dry it with a clean kitchen towel (save the paper towels). You can lightly scrub the Portobello with a mushroom/potato/vegetable brush or peel the upper layer on the caps. After, dice it into bite size cubes. When the meat is ready, turn of the heat, toss in the dry mushroom first and then the dry spinach (remember, water will make hot oil splatter and burn you) and cover for a few minutes. Let the Portobello and spinach steam in the heat. Uncover and grind/sprinkle in some black pepper (or not), then pour in a quick splash of balsamic vinegar (I substituted apple vinegar once and enjoyed it as well) and toss around a bit with tongs or a wooden spoon. Turn over in to a salad bowl and serve.
Hope you enjoy it. If whoever taught me or came up with the recipe reads this, please, toss me a comment so I can give credit where its due.
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