This salad has a dressing that’s similar to that of a Caesar salad. The salty, nutty-tasting Parmigiano Reggiano cheese makes the difference.
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, minced
4 anchovy fillets, minced
2 1/2 tablespoons red wine vinegar
1/2 cup finely grated Parmigiano Reggiano
1/4 teaspoon fine sea salt
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 cook, stirring, 30 seconds. Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt. Pour the warm dressing over the salad, toss well and serve.
Makes 4-6 servings.
From Whole Foods Market