Spinach Salad - {Insalata Di Spinaci} Recipe - Cooking Index
Spinach Salad - {Insalata Di Spinaci} Recipe - Cooking Index
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| 1 lb | 454g / 16oz | Fresh spinach - rinsed, dried well, |
| And cut crosswise into thin strips | ||
| 1 1/2 cups | 355ml | Paper-thin sliced mushrooms |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1 cup | 198g / 7oz | Paper-thin shavings Parmigiano-Reggiano |
| Cheese |
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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