LeRuth’s,-1966-1991 (Gauche: 636 Franklin Street. New Orleans)  was the first serious chef-owned restaurant in New Orleans, and set the standard for all the ones that would follow.  This spinach salad was a standard on the menu.  Leruth  (he capitalized the “R” in the restaurant’s name, but not his own) did not like complainers. Even mild criticisms were not suffered gladly.   LeRuth’s had a strategy for real troublemakers. The chef would step up to the table as four waiters moved to each corner of it. On a signal, each one would grab his corner of the tablecloth and lift it, with all the plates, wine bottles, water glasses, food, flowers and everything falling into the center of what was now a large, leaking sack. “I’ve picked up your check,” said the chef. “Get out of my restaurant!” The usual response from the rest of the room was applause.

Ingredients:

• 2 10 oz bags fresh spinach (wash well and dry, remove heavy stems)
• 1 hard boiled egg quartered

Step One

1/3 c bacon drippings

2 Tab olive oil

1/4 c chopped shallots

Step Two

1/4 c tarragon vinegar

2 Tab Creole or Dijon Mustard

1 Tab sugar

1 tsp Worcestershire Sauce

1 c thinly slices fresh mushrooms

2/3 c crisp bacon, chopped

Fresh ground black pepper and salt to taste

4 Tab Vodka or Brandy

Directions:

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

Serves:  4
Source: creolecajunchef.com, Tom Fitzmorris, Extinct Restaurants