Friday, October 12, 2012

Wilted Spinach Salad With Caramelized Shallots

Here's a delicious salad from Everyday Food

Wilted Spinach Salad With Caramelized Shallots


4 teaspoons extra-virgin olive oil

4 large shallots, minced

Coarse salt and ground pepper

1 tablespoon water

1 teaspoon whole-grain mustard

2 teaspoons red-wine vinegar

2 bags (10 ounces each) baby spinach

1 teaspoon vinegar


1. In a large skillet, heat 4 teaspoons over medium-high. Add 4 large minced, and cook, stirring often, until softened, about 3 minutes. Season with and Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add 1 tablespoon water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add 1 teaspoon and 2 teaspoons and stir to combine. In a large bowl, place 2 bags (10 ounces each) and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.

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