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| 1 1/2 x ca. 450 g | Fresh spinach; uncooked |
| 2 | Pimientos drained & diced |
| 2 Scheibe | Bacon; crisp-cooked, finely chopped, reserve bacon fat for dressing |
| 2 | Eggs, hard-cooked & chopped |
| 1/4 Tasse | olive oil |
| 3 Esslöffel | wine vinegar |
| 1 Prise | salt |
| 1 Prise | Pepper, fresh ground |
| 1 | cloves garlic mashed |
| 3 | Anchovy filets minced or mashed |
| 1/2 | Lemon juice |
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Wash spinach carefully several times to get rid of all sand. Or buy pre-washed & trimmed fresh spinach, give it a quick wash, and dry well. Place spinach in a bowl, add pimientos, bacons & eggs. Combine oil & vinegar in second bowl. Add salt, pepper, garlic, anchovies & lemon juice. Mix well. When ready to serve, discard bits of garlic; pour dressing & warm bacon grease together and stir until blended. Pour over spinach, toss well and serve.
Temperature(s): Cold Effort: Easy Time: 00:20
Cannery Row; Monterey Comments: Robert Mondavi Napa Gamay
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