I’ve said before that I love cooking, and it’s true. But there’s one thing I love more, and that’s when someone else cooks for me. I think that’s probably true of most of us, right? It’s fun to play with a new recipe, find ways to tweak it, improve it, make it your own… But sometimes it’s more fun to sit back with a glass of wine, surrounded by a couple of cats as lazy as you are, and let somebody else do the work. While you write about him. Which is what I’m doing right now.
My husband makes a salad that I (and all of our friends) absolutely love. He actually came up with it a couple of years ago, long before we began eating Primally, but it fits into this style of eating perfectly. Don’t you love when that happens? Which means I can still insist on him making it for me at least once a month. I mean, I suppose I could make it myself, but…why?
The chef himself has given me permission to share the recipe with you here. I know, you’re welcome.
Brad’s Spinach, Avocado and Feta Salad (serves 2, as a main course)
1 bunch (or package) spinach
1 large avocado
1 red bell pepper, diced
4 slices bacon
6 pieces asparagus, cut into 1” pieces
1 head of roasted garlic (recipe linked below)
Salt & pepper, to taste
Balsamic Vinaigrette Dressing:
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tbsp. chopped garlic
½ tsp. salt
½ tsp. pepper
Preheat your oven to 400 degrees F, and prep the garlic for roasting. It’s important to do this first, because it takes a long time to preheat, and then an even longer time to roast – about ½ an hour. I’ve often been forced to leave it out of a recipe simply because I forgot to get it going soon enough. It definitely won’t ruin the salad if you choose to omit it though. But, oh my god, does it make it better. Once the garlic is in the oven…
Go ahead and make the vinaigrette, so that it’s ready to go when everything else is done.
Then fry the bacon until crisp, and set aside until it’s cool enough to crumble. Drain out most of the bacon grease and discard. (Or save it in a mason jar if you’re cool like me and your grandma.)
On medium heat, sauté the 1” pieces of asparagus just until tender and set aside. If you’re pressed for time, this ingredient can be omitted as well.
Peel, pit, and slice your avocado into pieces about ¼ thick. Season with salt and pepper, to taste. If you kept the bacon grease – and if it’s needed – add a little more to the pan. Or a little olive oil is fine instead. You don’t need a lot; just enough to make sure the avocado won’t stick. Brown the avocado slices for about a minute per side. Don’t cook them longer or they’ll become mushy. Warming it this way really brings out the flavor.
Divide the spinach between two dishes. (The amount really just depends on how large you want your salad to be – if you’re serving it as a main course or side. I’ll trust you to use your own judgment here.) Garnish the spinach with the crumbled bacon, diced red pepper, sautéed asparagus pieces, avocado slices, roasted garlic cloves, and feta cheese. Douse sparingly with olive oil & balsamic vinaigrette.
This can also be served with sliced grilled steak or chicken on top, for a heavier meal. Conversely, you can omit the asparagus, roasted garlic, and bacon for something quick and light.
Apologies for not having any photos to share, but being that I was off duty tonight, I forgot to take any. (Which is a polite way of saying I demolished it as soon as the plate was set in front of me.) Trust me though, it’s beautiful. Enjoy!