Lemon And Bacon Spinach Salad
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Ground pepper||1⁄4 Teaspoon|
|Chopped fresh marjoram/Summer savory/1/4 teaspoon dried crushed marjoram / summer savory||1⁄2 Teaspoon|
|Hard boiled eggs||2|
Fry the bacon over medium heat till crisp.
Drain oh paper towel.
Wash the spinach in several changes of cold water.
Trim off the stems and hard ribs.
Roll in a dry tea towel, place in a plastic bag, and crisp for an hour in the refrigerator.
Combine the oil and lemon juice.
Mash the garlic with the salt and add with the pepper and marjoram to the oil and lemon juice.
Grate or chop finely the eggs.
Reserve just before serving, place the spinach in a large salad bowl.
Sprinkle the bacon and grated egg on top.
Pour on the dressing.
Toss up lightly to coat all the leaves.