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Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette Recipe

Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette Recipe

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Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette

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Ingredients

Count

Nutrition

771

Calories

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Ingredients:

Serving

3 tbsp sherry vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp dijon-style mustard
1/2 cup extra virgin olive oil
2 bunches spinach, leaves only, well washed and dried
10 pickled shallots (recipe below ), slivered
1/2 cup pepitas (see note )
1/2 cup crumbled feta or anejo cheese (optional)
20 medium shallots, unpeeled
1 cup red wine vinegar
1 cup dry red wine
1/2 cup sugar
1 tbsp mustard seeds
2 tbsp black peppercorns
2 tsp red chile flakes
2 tbsp kosher salt

Directions:

Vinaigrette:
In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
Note: To toast pepitas, preheat the oven to 375 degrees. Toss the pepitas in a bowl with salt, pepper, and cumin to taste. Spread the mixture on a baking sheet and bake for about 5 minutes, shaking once or twice, until lightly browned.
PICKLED SHALLOTS
Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.
Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	770.67 Kcal (3227 kJ)
Calories from fat	269.13 Kcal
		% Daily Value*
Total Fat	29.9g	46%
Cholesterol	13.31mg	4%
Sodium	1249.05mg	52%
Potassium	1936.92mg	41%
Total Carbs	107.46g	36%
Sugars	55.18g	221%
Dietary Fiber	17.41g	70%
Protein	21.87g	44%
Vitamin C	44.8mg	75%
Iron	8mg	44%
Calcium	280.7mg	28%

Amount Per 100 g
Calories	108.69 Kcal (455 kJ)
Calories from fat	37.96 Kcal
		% Daily Value*
Total Fat	4.22g	46%
Cholesterol	1.88mg	4%
Sodium	176.16mg	52%
Potassium	273.18mg	41%
Total Carbs	15.16g	36%
Sugars	7.78g	221%
Dietary Fiber	2.46g	70%
Protein	3.08g	44%
Vitamin C	6.3mg	75%
Iron	1.1mg	44%
Calcium	39.6mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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