• Tommy Centola

Spinach Salad a la Rive Gauche from LeRuth’s

Updated: Jan 4

The New Orleans Cooking Experience is one of many cooking schools for people to learn the secrets of classic New Orleans Cajun & Creole cuisine. Tomorrow, they are doing their first of Fall’s “Lost New Orleans Restaurants” series. They will be featuring recipes for LeRuth’s. Here is one of the dishes they will be demonstrating.

2 cello Bags fresh Spinach (wash well and dry, remove heavy stems)

Step One

1/3 cup Bacon Drippings

2 tablespoons Olive Oil

1/4 cup chopped Shallots

Step Two

1/4 cup Tarragon Vinegar

2 tablespoons Creole or Dijon Mustard

1 tablespoon Sugar

1 teaspoon Worcestershire Sauce

1 cup thinly slices fresh Mushrooms

2/3 cup crisp Bacon, chopped

Fresh ground Black Pepper and Salt to taste

4 tablespoons Vodka or Brandy

Sauté ingredients in step one. Add all ingredients except Vodka ot Brandy in step two. Stir and heat. Flambe Vodka or Brandy and when flames lower, stir sauce into fresh spinach. Turn pan upside down over spinach for 2 minutes to wit spinach slightly. Toss well and serve with quartered hard boiled eggs as garnish. Serves 4

Enjoy!!!

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