Recipe Background
All-American Spam® Salad combines crispy bread and zesty dressing for a nostalgic, crunchy delight.
The memory of my first lunchbox swap in grade school has stayed with me. It was the day I traded my peanut butter sandwich for something truly exotic—a Spam salad sandwich. The taste was unforgettable, and I carried that nostalgia with me for years. Flash forward to a family weekend, when I decided to recreate that childhood delight. I opened the pantry, and there it was: a can of Spam waiting for its moment. With some white bread, fresh romaine, and Gruyère cheese on hand, I knew we were in for a treat.
The key to this salad lies in balancing flavors, much like those playground negotiations of yore. A good shake of olive oil and lemon juice with a hint of Dijon and Worcestershire creates a zesty drizzle. Tossing cubed bread with Spam in sizzling canola oil brings out a contrasting texture, keeping the bread gloriously crunchy. Here’s a chef’s tip: make sure to cook that crushed garlic just until golden, releasing its aromatic magic.
As we gathered around the table, my family’s expressions mirrored my own from so many years ago—a mixture of curiosity and delight. Watching my kids dive into this modern twist on my schoolyard discovery, I couldn’t help but smile. It’s a dish that invites everyone to enjoy a flavorful bite of Americana, where something as simple as Spam can transcend decades.
Ingredients
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon light Muscovado sugar
- chives optional, to taste, chopped
- salt to taste
- freshly ground black pepper to taste
For the salad:
- 3 tablespoons canola oil
- 1 (12-ounce) can Spam cubed
- 3 slices white bread crusts removed and bread cubed
- 1 clove garlic crushed
- 2 hearts romaine lettuce washed and chopped
- 1 1/2 ounces Gruyère cheese grated
Directions
- In a jar with a lid, add the olive oil, the lemon juice, the Dijon mustard, the Worcestershire sauce, the sugar, the chives, the salt, and the black pepper, cover, and shake to mix thoroughly. Set the dressing aside.
- In a skillet over medium heat, add the canola oil.
- Add the Spam and the bread cubes to the hot oil and cook, while stirring and tossing, until the bread is golden and crunchy, about 3-5 minutes.
- Add the crushed garlic to the Spam mixture and cook, while stirring, until golden, about 1-2 minutes.
- In a bowl, add the lettuce and the dressing and toss to combine.
- Add the Spam mixture to the salad and lightly toss to combine.
- Sprinkle the salad with the grated Gruyère cheese.
- Serve.
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