Friday, August 12, 2005
Wilted Spinach Salad
Source: Adapted from The Greens Cook Book by Deborah Madison
1 small red onion, quartered and thinly sliced
3 to 4 slices baguette per person, for croutons
3 tablespoons olive oil
8 to 12 Kalamata olives
1 6-ounce bag of baby spinach
1 clove garlic, finely chopped
1 tablespoon mint leaves, finely chopped
2 tablespoons sherry vinegar
2-3 ounces feta cheese
coarse salt and freshly ground black pepper
Preheat the oven to 400º. Cover the onion slices with cold water and refrigerate until needed. Brush the bread with some of the olive oil and toast it in the oven until it is crisp and lightly browned, about 6 to 8 minutes. Press the olives to split them open, take out the pits, and cut or tear the meats in two.
When you are ready to make the salad, drain the onions. Put the spinach in a large metal bowl and toss it with the onions, garlic, mint, olives, and vinegar. Break up the cheese and crumble it over the spinach. Heat the rest of the olive oil until it is very hot but just short of smoking. Immediately pour it over the salad, turning the leaves with a pair of metal tongs so that the hot oil coats and wilts as many leaves as possible. Taste, and season with more vinegar if needed. Season with salt and pepper to taste. Serve the salad with croutons tucked in and around the leaves.
Makes 4 salads.
I talked about this recipe HERE.