Fast-forward 50 years from wilted spinach salad’s debut to this version that offers all the benefits of olive oil in the dressing and the prep. Rather than bothering with croutons, try toasted slices of whole-grain bread for its hearty appeal.
Ingredients
For the vinaigrette:
- 1 tablespoon sherry vinegar, plus more to taste
- 1 tablespoon shallot, peeled and finely chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 cup extra virgin olive oil
- Coarse salt and freshly ground black pepper to taste
For the salad:
- 3 tablespoons extra virgin olive oil
- 1 small red onion, chopped
- 4 ounces white or cremini mushrooms, thickly sliced
- 8 ounces baby spinach, rinsed and patted dry
- 2 garlic cloves, minced
- 2 medium- or hard-boiled eggs (your preference) quartered
- 1 ounce hazelnuts, coarsely chopped
- Optional: 2 slices whole grain bread, toasted and brushed with olive oil
Directions
Step 1
Make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, shallot, and thyme. Gradually whisk in the olive oil until incorporated. Season to taste with salt and pepper.
Step 2
Heat a large frying pan or wok over medium heat. When hot, add 2 tablespoons olive oil and the red onions; sauté over medium heat until soft. Push them to the outside of the pan and add the mushrooms in one layer; cook until the edges have browned, then flip and brown on the other side. Transfer the vegetables to a bowl.
Step 3
Add the last tablespoon of olive oil to the hot pan along with the garlic and the spinach, adding the spinach by handfuls—as one batch starts to wilt, push it to the side and add another, stirring quickly. It should only take 2-3 minutes to do it all.
Step 4
Arrange the spinach in two large bowls and top with equal amounts of onions, mushrooms, eggs, and hazelnuts. Drizzle with the vinaigrette. If desired, add a slice of toast to one side of each bowl.
Makes 2 servings