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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Complete guide to curing, smoking, sausage making
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Complete guide to curing, smoking, sausage making
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender. Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender. Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.