Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing
NOTE: Use a
hunk of leftover baguette or country white bread to make the
croutons for this recipe. This salad serves four. If you like, add
4 cooked and crumbled strips of bacon along with the
croutons.
11/2 pounds flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9 cups)
1/2 pound fresh cremini or white mushrooms, cleaned, stems trimmed, and sliced thin
1/2 cup extra-virgin olive oil
3 cups stale bread, cut into 3/4-inch cubes
2 medium garlic cloves, minced
1/4 cup lemon juice
Salt and ground black pepper
INSTRUCTIONS:
1. Place spinach and mushrooms in large bowl and set aside.
2. Heat oil in large skillet over medium-high heat until shimmering. Add bread and fry, turning several times with slotted spoon, until crisp and golden, about 3 minutes. Transfer croutons to plate lined with paper towel. Off heat, allow remaining oil to cool for 1 minute. Add garlic and cook until colored, about 2 minutes. Whisk in lemon juice and salt and pepper to taste. Pour warm dressing over salad and toss to coat. Add croutons, toss and serve immediately.