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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing.
| Ingredients:
1/4 zest lemon
39/2500 Quart(s) plus 1 tsp. lemon juice
1 1/4 finely chopped shallot
217/10000 Ounce(s) ground cumin
217/10000 Ounce(s) salt
137/4377 Quart(s) olive oil
4 Slice(s) thick strips, cut into 1/4 bacon
5 baby spinach
1/2 pomegranate seeds
2/3 radish, daikon
Comments: in the dressing next time. Also, the bacon should be made into smaller chunks |
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