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Spinach Salad with Warm Parmigiano Reggiano Dressing

Serves 6
Time 10 min
This super-flavorful salad makes an excellent first course. Have a pepper mill on the table so that each diner can top their portions with freshly ground black pepper.
Special Diets:
Ingredients
  • 5 ounces baby spinach (about 10 cups)
  • 8 ounces mushrooms sliced
  • 1/2 small red onion thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 4 anchovy fillets finely chopped
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup finely grated Parmigiano Reggiano cheese
Method

Place spinach, mushrooms and onion in a large bowl. Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cookstirring, until broken apart and nearly dissolved, about 30 seconds. Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 ounces baby spinach (about 10 cups)
  • 8 ounces mushrooms sliced
  • 1/2 small red onion thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 4 anchovy fillets finely chopped
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup finely grated Parmigiano Reggiano cheese