Wednesday, May 27, 2009

Hot Spinach Salad

I've been waffling a bit on the direction I want this blog to take.

I have now found myself, however, both offering to provide recipes to my CSA, and helping encourage new cooks in a different venue. Now that I'm actually writing recipes, I'm going to start posting them.

Right now, the fresh vegetables have finally started coming into Greenmarket. For a month, I've been buying huge bags of spinach. I've sauteed most of it, but I thought this salad would make a nice change.

Hot Spinach Salad

1 bunch spinach
mushrooms, sliced
1T olive oil
1t butter
balsamic vinegar
scallions or green onions, chopped
hard cooked eggs (opt.) chopped

Cut off just the pink root tips of the spinach, freeing the leaves. Place the leaves in a large bowl of water, and gently swish them around. Lift the leaves gently out of the water. This leaves any sand down in the bottom of the bowl, not in your spinach! Let them dry in a colander or strainer. If you want, pat the leaves dry with a soft clean dish towel.

Heat the olive oil in a fry pan. When it is warm, add the butter. As soon as it is melted, add the mushrooms. Cook over a low heat until done to your taste.

Meanwhile, tear the spinach in bite sized pieces, and place in a serving bowl. Pour the hot mushrooms onto the spinach. Pour a splash of vinegar in the pan and swirl it around to get all the flavor, and pour it over the salad. Toss. Garnish with scallions and eggs, if desired, and serve at once. The hot oil will lightly cook the spinach where it touches.

For simpler service, just use the mushrooms uncooked, and make a salad dressing of the oil and vinegar (omitting the butter.)

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