This has been our favorite spinach salad for years. I can’t believe I’ve never posted this before.
If I remember correctly the dressing was from a Bon Appétit magazine and was meant for a fruit salad.
I don’t see it for fruit…..
And, if I remember correctly, it used an egg yolk to thicken.
I have nothing against raw eggs but sometime over the course of the years I stopped using the egg and started using more mustard. I don’t think eliminating the egg changed the flavor. The most important component is the garlic – and letting the vinaigrette rest a few minutes to let the flavors fully develop.
Spinach, Mushroom and Garlic Salad
Total time: 10 minutes
- 3oz (90gr) fresh spinach
- 2oz (60gr) sliced mushrooms
- 4 tbs shredded cheese
- 1/8 tsp salt – sea salt if you have it
- freshly ground pepper
- 1 tbs fresh lemon juice
- 1 tbs lemon vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, crushed
- 3 tbs salad olive oil
- Make vinaigrette first and let rest to combine flavors.
- Put lemon juice, vinegar, mustard and garlic in a small bowl and whisk to combine.
- Slowly drizzle in olive oil, whisking constantly.
- Wash spinach if necessary, tear and put into a salad bowl.
- Add mushrooms and toss to combine.
- Add half of the vinaigrette and toss to coat.
- Taste and add more as needed.
- Sprinkle with cheese, toss again
- Serve, remaining vinaigrette on the side.
That finishes our spinach for the season. The weather has been hot and dry the last few weeks. The summer vegetables are growing rapidly and the spring vegetables are done….
Except for the Romaine.
I grow Romaine for two reasons: it stands up against the heat better than all the other lettuces and mon mari gets to make his Caesar Salad.
I’ve been growing vegetables now for quite a few years. In the beginning I actually thought that I would learn gardening, much like any other skill, and proceed from there.
The problem is mother nature keeps changing the rules.
If the early summer is cool and wet the crops such as lettuce, spinach and peas do well but the the tomatoes, corn and green beans languish. Last summer we had hardly any zucchini.
If the early summer is hot and dry, like this one, the salad greens bolt early but the tomatoes grow about 2 inches each day.
And then there’s the stuff that totally baffles me. I planted Chinese Red Spinach, something new, at the same time I planted the regular spinach.
The regular spinach is done, pulled out, finished.
The red spinach is just starting to come up.
But every night something digs it up and I have to replant it in the morning. It’s not eaten, just uprooted.
It’s a constant challenge to keep on top of what’s happening in the garden.
Good thing the rewards are so tasty.