Monday, March 01, 2010

Warm Spinach Salad, Version 2

So, as I said in the last post I had some filling/topping leftover from the Mushroom & Spinach Tart. I was making the Warm Spinach Salad later in the week and thought the extra mushrooms and onions I had would work well in it, so I popped the leftovers into the fridge with that purpose in mind. At the end of step three, I added the mushrooms and onions in with the browned potato and let it warm through before adding to the spinach and dressing. This was super delicious, and as I had forgotten to get the shallot for this recipe, the red onion helped make up for that. I think this is a great recipe for this "winter's ending, spring's beginning" time of year. It has a fresh taste with the greens and bright dressing, but it's got a cozy feeling too with the warm potato, Parmesan, and egg. I served it with some sourdough toast and it goes great with a glass of your favorite wine, if you are so inclined (which I was).

Warm Spinach Salad
Recipe from Everyday Food; Serves 4














4 tablespoons olive oil
2 baking potatoes (about 1 lb. total), scrubbed and cut into 1/2" cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan cheese, shaved with vegetable peeler
4 large eggs

  • In a large non-stick skillet, heat 2 tablespoons oil over medium heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks. season with slat and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg and serve immediately.
My notes: I halve this recipe for the two of us, using one potato and a pre-washed bag of spinach to save time.

1 comment:

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