Salade Verte Chaude chez Dorine

Salade Verte Chaude chez Dorine

© Dorine Houston 2008
All rights reserved.  

A couple of weeks ago I was looking at the assortment of vegetables in my refrigerator and feeling a need for something hearty while full of vitamins.  I ended up making this warm vegetable salad, and found it quite tasty, enough to deliberately make sure to shop for the ingredients to make it again.  Hope you enjoy it, too.  


Salade Verte Chaude chez Dorine

2-3 strips thick, fatty bacon, cut into 1" pieces  
1/2 medium onion, peeled, sliced vertically and then horizontally  
4 cloves garlic, coarsely chopped  
2 generous handsful Italian (flat) green beans, cut into 1" lengths  
1 large red bell pepper, cut into strips 1/4x1 1/2"  
2 large fresh tomatillos, cut into thin wedges  
6 oz. spinach leaves, washed and trimmed, chopped coarsely  

2-3 T. extra virgin olive oil    
1 1/2 T. wine vinegar 

Handdful chopped fresh herbs, such as cilatro, basil or flat-leaf parsley 

Cook bacon until it releases enough fat to coat the bottom of the pan.  Add onion and garlic; sauté, stirring, until tender.  Add beans and sauté until bright green and still mostly crisp.  Add pepper and cook 2-3 minutes.  Add tomatillos and cook 2 minutes.  Add spinach and cook, stirring, until wilted.  Remove from heat.  Add EVOO, vinegar, salt and pepper; toss well.  Taste and adjust seasoning.  Mound on a serving plate and garnish with fresh herbs. 

Serve warm.