- 4 slices of bacon
- 1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 3/4 cups)
- 1 1/2 teaspoons caraway seeds
- 3 tablespoons vegetable oil
- 3 tablespoons whites-wine vinegar
- 1/4 teaspoon sugar, or to taste
- 1/2 pound spinach, tough stems discarded and the leaves washed well and spun dry (about 8 cups)
- In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.