🦋 Salad
Wilted spinach salad is one of my old favorites. Tonight, I figured out how to make it without bacon, since Ellen and I are trying to limit slightly, how much fat we are eating. The figs have a similar flavor profile -- sweet and smoky. The mushrooms give a meaty texture. Vegetarian Spinach Salad
Serves 2
- about ½ lb. baby spinach leaves, picked, washed, and dried
- a bunch of scallions, washed and chopped
- 5 dried figs, chopped small
(fresh figs would probably be good too)
- 6 mushroom caps, cut into quarters
- olive oil
- sherry vinegar*
- balsamic vinegar
- grated pecorino romano
Combine spinach, scallions and figs in a salad bowl.
Heat oil in a heavy skillet; when hot, add mushroom caps. Season with salt and pepper and saute a minute or two.
Pour vinegar into pan -- about one part sherry vinegar to two parts balsamic to six parts oil. Quickly remove from heat and pour over salad. Toss salad up into skillet so that it gets warm and wilted.
Top with grated cheese.
This makes a very nice, light dinner served with bread and cheese and red wine.
 *(I had some sherry vinegar on hand from when I was making Redfox's Onion Jam recipe -- so I thought I'd use it. It seemed to give a very nice flavor in this dressing, though I can't think of any other salad where it would really be appropriate. It's not an ingredient I'm really familiar with.)
posted evening of Friday, June 6th, 2008
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