A hot dressing poured directly onto a spinach salad gently wilts some of the leaves in this Wilted Spinach Salad. Add crumbled blue cheese, a handful of walnuts, or croutons for some crunch, if you like. Or get fancy and cook some diced bacon in the olive oil before adding the shallot.
You can use baby spinach leaves, if you like, but I prefer the sturdier texture of mature spinach here, so as to avoid the slippery texture of fully cooked spinach in the final result.
Prep Time: 10 minutes
Cook Time: 5 minutes
Sitting Time: 5 minutes
Total Time: 20 minutes
Yield: 4 to 6 salads
- 4 cups fresh spinach leaves torn into bite-size pieces
- 1 shallot or 1 garlic clove
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon good quality red wine vinegar or sherry vinegar
- 1/2 teaspoon fine sea salt salt
- 1/4 teaspoon freshly ground black pepper
- Rinse the spinach and pat or spin it dry. Put it in a large salad bowl.
- Mince the shallot or garlic. In a small frying pan heat the oil over high heat. Add the shallot or garlic and cook, stirring, until sizzling and fragrant, about 1 minute.
- Take the pan off the heat and stir in the vinegar, salt, and pepper. Pour the hot dressing over the spinach, quickly toss the salad to coat the leaves, cover the bowl, and let sit until the spinach wilts slightly, 3 to 5 minutes.
- Serve while still warm. See above for possible additional toppings or play around with your favorite spinach pairings.