Spinach salad on garlic croutons (+steak!)

Rachael Ray

Serves: 4-6

  • 2 large eggs
  • 12 slices crusty peasant bread
  • 2 large cloves garlic, halved
  • Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 pound thick cut pancetta, diced
  • 1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
  • Salt and freshly ground black pepper
  • 1/3 cup Marsala or dry sherry
  • 1/2 pound farm spinach – available bundled in produce department, washed, dried and chopped
  • 1/2 small red onion, chopped
  • 1 lemon
  • Freshly grated nutmeg, to taste

Preheat the oven to 400 degrees F.

Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.

Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.

While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.

While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.

Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

*Chef’s note: This was the best salad everrrr. YUM. O. We topped this with grilled flank steak that had been marinated for a few hours in olive oil, garlic, honey, soy sauce and a dash of red wine vinegar. Perfect addition for a complete meal.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: