This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.
Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar
Makes 2-4 servings
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 2 bunches | Spinach | Washed, large stems removed, torn into chunks | Norwich Meadows Farm * |
| 0.25 lbs | Shitake mushrooms | Thinly sliced, stems removed | Bulich Mushroom Farm * |
| 0.25 lbs | Crimini mushrooms | Thinly sliced, stems removed | Bulich Mushroom Farm * |
| 1 | Small red onion | Peeled, halved, and thinly sliced | Paffenroth Gardens |
| 2 cloves | Garlic | Minced | Keith’s Farm * |
| 0.25 cup | Pine nuts | Toasted | |
| 2 TBps | Kalamta olives | Pitted and choped | |
| 2 TBsp | Capers | Drained | |
| 2 TBsp | Lemon juice | Fresh, if possible | |
| 1 TBsp | Balsamic vinegar | The Brooklyn Kitchen, bulk section | |
| 3 TBsp | Extra virgin olive oil | The Brooklyn Kitchen, bulk section | |
| To taste | Kosher salt | ||
| To taste | Black pepper | Freshly ground |
Directions
- Prep all the ingredients except for the spinach.
- Heat 2 TBsp of the olive oil over medium-high heat, then add the mushrooms and sauté for about 5 minutes, stirring frequently. Reduce the heat to medium and add the garclic, olives, capers, lemon juice, and vinegar, and let it cook for 5 minutes, stirring occasionally.
- While the mushrooms are cooking, tear the spinach into pieces. In a large bowl, toss it with the red onion and remaining 1 TBsp of olive oil. Add the desired amount of salt and pepper to taste.
- Add the mushroom sauté to the spinach and toss it again until well mixed. Plate and top with toasted pine nuets.
