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Spinach Salad - {Insalata Di Spinaci}

Spinach is used in many ways in Italian cooking: in rustic pies, in bread, as a filling for stuffed pasta, in gnocchi, and in soup. In Torgiano, it seemed to be part of every meal. Simply steamed and dressed with olive oil, it was served as a vegetable accompaniment. But when combined with paper-thin slices of cheese and mushrooms, it was outstanding as a salad.

Cuisine: Italian
Courses: Salads
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozFresh spinach - rinsed, dried well,
  And cut crosswise into thin strips
1 1/2 cups 355mlPaper-thin sliced mushrooms
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlExtra-virgin olive oil
1/4 cup 59mlBalsamic vinegar
1 cup 198g / 7ozPaper-thin shavings Parmigiano-Reggiano
  Cheese

Recipe Instructions

Place the spinach and mushrooms in a salad bowl. Sprinkle with salt and pepper.

In a small bowl, whisk the olive oil and balsamic vinegar together. Pour over the salad and toss. Sprinkle on the cheese shavings and toss again. Serve immediately.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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