Warm Brussels Sprout and Spinach Salad with Bacon


Adapted from a recipe at Epicurious.com. To make a vegetarian version, omit the bacon, increase the caraway seeds by 1/2 teaspoon, the oil to 3 tablespoons and use balsamic vinegar to add extra flavor. Serves 6.

4 slices of bacon
1/2 cup leeks, thinly sliced
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 3/4 cups)
1 tsp caraway seeds
2 TB sunflower oil
3 TB cider vinegar
1/4 teaspoon maple sugar, or to taste
1/2 pound spinach, tough stems discarded and the leaves washed well and spun dry (about 8 cups)

In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over medium heat. Add the leeks and saute for 2 minutes. Increase the heat to moderately high heat, add the Brussels sprouts with the caraway seeds. Saute, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.

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