Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

Published March 1, 1997.

Why this recipe works:

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as… read more

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as needed, based on their thickness and toughness. Then we rinsed the leaves in a bowl, sink, or salad spinner filled with cold water several times, until there was no grit in the bottom of the container, spinning them dry in a salad spinner and blotting off any excess water with paper towels.

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Serves 4

Homemade croutons are better than any you can buy and are a good use for stale bread. Cut a hunk of leftover baguette or country white bread into small cubes and fry them in olive oil until crisp. I prefer slightly woodsy cremini mushrooms in this salad, but regular white mushrooms are fine.

Ingredients

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