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Wilted spinach salad
This salad has been on the menu since the restaurant opened and is still a favourite we make every day. The spinach is tossed with very hot olive oil, which cooks it slightly, sweetening and softening the leaves. As the feta cheese and the olives are both salty, no additional salt is needed.
Makes 2 large or 4-6 small salads
Ingredients
Preparation
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.
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.
Break up the cheese and crumble it over the spinach.
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 zinfandel or beaujolais.
Variations: instead of using only spinach, combine it with curly endive, escarole or thinly sliced red cabbage – all leaves that respond well to being prepared in this way.