Warm Spinach Salad
Just because fall is coming doesn’t mean the grill goes in the garage. Slightly cooler weather can make for better grilling (who wants to sweat over a hot fire?). And grilled food enlivens a fall menu.
For a change of pace, try Cornish hens. Their taste is mild and delicate enough to handle robust marinades. And their petite size lends them to more festive presentations.
Here, the hens are cloaked in an orange marinade and finished on the grill at the end of their cooking with an orange marmalade glaze. The glaze goes on at the last minute so it doesn’t burn. The warm spinach salad is a perfect accompaniment to the hens, a fresh and vibrant mix. It’s an easy way to get spinach on the table.
Cooler weather also offers a chance to serve heartier, seasonal side dishes, such as this wild rice with dried apricots, which can be made ahead. The tricky aspect is cooking the wild rice. Check the rice often after 30 minutes and turn off the heat while the rice is still a little chewy. Overcook it, and the grains will split open and turn too mushy for this salad.
Place the spinach in a large bowl; cover with a damp paper towel. (The spinach can be refrigerated several hours or overnight.) Combine the vinegar, water, oil, salt and pepper to taste in a small bowl. Set aside.
Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel. Pour off the fat but do not clean or wipe the pan. Add the vinaigrette to pan. (This can be done several hours ahead and kept at room temperature.)
To serve, bring the vinaigrette to a boil; add the onion. Pour the hot vinaigrette over the spinach. Toss several times to coat the greens. Add freshly ground pepper and the bacon. Toss. Taste; adjust the seasoning. Serve immediately.
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