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recipes:wilted_spinach_salad [2020/07/19 11:23] mcf |
recipes:wilted_spinach_salad [2020/07/19 11:26] (current) mcf |
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| Line 10: | Line 10: | ||
| Ingredients | Ingredients | ||
| - | * Unordered List Itemred onion 1 small, quartered and thinly sliced | + | * red onion 1 small, quartered and thinly sliced |
| * Baguette 3 to 4 slices per person, for croutons | * Baguette 3 to 4 slices per person, for croutons | ||
| * olive oil 6 tbsp | * olive oil 6 tbsp | ||
| Line 22: | Line 22: | ||
| Preparation | Preparation | ||
| - | * Preheat the oven to 180C fan/gas mark 6. Cover the onion slices with cold water | + | * Preheat the oven to 180C fan/gas mark 6. Cover the onion slices with cold water and refrigerate until needed. Brush the bread with some of the olive oil and toast it in the oven until it is crisp and lightly browned, 6 to 8 minutes. |
| - | and refrigerate until needed. Brush the bread with some of the olive oil and toast | + | *Press the olives to split them open, take out the stones, and cut or tear the olives in two. Remove the spinach stems (or not, as you prefer) and discard any bruised or yellow leaves. Cut the large leaves into halves or thirds; small leaves can be left whole. |
| - | it in the oven until it is crisp and lightly browned, 6 to 8 minutes. | + | *Wash the spinach, using two changes of water if the spinach is very sandy, and spin dry. |
| - | *Press the olives | + | *When you are ready to make the salad, drain the onions. Put the spinach in a large metal bowl and toss it with the onions, garlic, mint, olives and vinegar. Break up the cheese and crumble it over the spinach. |
| - | to split them open, take out the stones, and cut or tear the olives in two. | + | *Heat the rest of the olive oil until it is very hot but just short of smoking. Immediately pour it over the salad,turning the leaves with a pair of metal tongs so that the hot oil coats and wilts as many leaves as possible. Taste, and season with more vinegar if needed. Serve the salad with the croutons tucked in and around the leaves. |
| - | Remove the spinach stems (or not, as you prefer) and discard any bruised or | + | |
| - | yellow leaves. Cut the large leaves into halves or thirds; small leaves can be left | + | |
| - | whole. | + | |
| - | *Wash the spinach, using two changes of water if the spinach is very sandy, | + | |
| - | and spin dry. | + | |
| - | *When you are ready to make the salad, drain the onions. Put the spinach in a | + | |
| - | large metal bowl and toss it with the onions, garlic, mint, olives and vinegar. | + | |
| - | Break up the cheese and crumble it over the spinach. | + | |
| - | *Heat the rest of the olive oil | + | |
| - | until it is very hot but just short of smoking. Immediately pour it over the salad, | + | |
| - | turning the leaves with a pair of metal tongs so that the hot oil coats and wilts as | + | |
| - | many leaves as possible. Taste, and season with more vinegar if needed. Serve the | + | |
| - | salad with the croutons tucked in and around the leaves. | + | |
| This salad could be accompanied with a moderately dry riesling, or perhaps a | This salad could be accompanied with a moderately dry riesling, or perhaps a | ||