Wilted Spinach Salad With Pickled Shallots |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 12 |
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This is from Scott Lindquist, chef at Border Grill, via Cooking with Two Hot Tamales Cookbook. Ingredients:
3 tablespoons sherry wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon coarse salt |
1/2 teaspoon fresh ground black pepper |
1/3 cup extra virgin olive oil |
2 bunches spinach, stems removed, washed, dried |
10 pickled shallots |
1/2 cup pumpkin seeds, toasted |
1/2 cup crumbled feta cheese (or anejo cheese) (optional) |
Directions:
1. In a small bowl, whisk vinegar, mustard, salt, pepper, and olive oil together.
2. Just before serving, place all ingredients foro the salad on the counter. Turn on stovetop burner to medium high.
3. Set a large stainless steel bowl over the burner and heat until very hot. Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot. Quickly throw in the spinach and shallots and toss salad with tongs to coat evenly. When the spinach begins to wilt, remove from heat and move to serving plates.
4. Sprinkle with toasted pumpkin seeds and cheese if desired. Serve immediately. Enjoy!
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