Joan Crawford’s Spinach Salad

Hi, kittens! Welcome to DiS1972!

Since it’s Sunday, and tonight I’ll be watching FEUD: Bette & Joan on FX, I’m serving up another one of Joan Crawford’s recipes.

This one comes from an article in the November 1, 1965 issue of Vogue.

The article features a number of recipes, but since I already had spinach on hand for Bette Davis’ Spinach-Stuffed Filets (COMING SOON!), Joan’s Spinach Salad was a no-brainer. Also, it’s all of 3 ingredients:

Joan Crawford’s Spinach Salad for four to six
6 cups fresh, young spinach leaves
1 pound bacon
1 cup cider vinegar
Salt and freshly ground pepper

Wash the spinach and place in the refrigerator until crisp. Do not cut leaves. Fry the bacon; drain on stove on paper towels. Save a thin layer of grease in skillet, add 1 cup cider vinegar, warm a second, then pour, hot, on the spinach; season. Break the bacon in small bits and sprinkle on top of the salad. Serve while warm. This can also be made with shredded lettuce or, as in France, with young, tender dandelion greens.

So, it was a spinach salad with a hot-bacon dressing. Which is great. Fabulous.

But what is a spinach salad without red onions and mushrooms and cooked egg? Boring. Good, but kinda boring.

Which is on the other end of the spectrum from her Danti-Chips and French Banana Salad–those two recipes are jsut bonkers!

OK, if I don’t put up another post before then, I’ll definitely be back next Sunday with another FEUD: Bette & Joan inspired dish! I’m thinking a cocktail…

…one that is Joan-Approved.

And remember that you have until Monday, March 27th to enter the Joan Crawford Cookbook Giveaway–all you have to do is put “Bette” or “Joan” in the comments section.