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||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|
- 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.