WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
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Sk Riduan Hossain
[email protected]This salad is just okay. I don't think I'll make it again.
Kashton Feazell
[email protected]The pickled shallots were too overpowering for me. I think I would have liked the salad better without them.
Fahad Khattak
[email protected]This salad is a bit bland for my taste. I think it needs some more seasoning.
Bahram Khan love Pakistan
[email protected]I found the sherry vinaigrette to be a bit too strong. Next time, I'll use less vinegar.
Md Monne
[email protected]I made this salad for my family and they loved it. Even my kids, who are picky eaters, ate it all up.
Kr4k3n
[email protected]This is a great salad for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
TeamLegend YT
[email protected]I wasn't sure how I would like the pickled shallots, but they were surprisingly delicious. They added a nice crunch to the salad.
Meer Murtaza
[email protected]This salad is so easy to make, and it's always a hit at parties. I highly recommend it!
Reese Andrews
[email protected]I love the combination of flavors in this salad. The sweetness of the shallots balances out the bitterness of the spinach, and the sherry vinaigrette adds a nice tang.
MD Jannatul Nayem
[email protected]This salad is a great way to use up leftover spinach. I added some crumbled bacon and chopped walnuts for extra flavor.
Md Ms
[email protected]I've never been a fan of spinach salads, but this one changed my mind. The pickled shallots and sherry vinaigrette really make it something special.
AWAIS 73
[email protected]This salad is a delightful symphony of flavors and textures. The wilted spinach provides a bed of mild bitterness, while the pickled shallots add a tangy sweetness. The sherry vinaigrette ties everything together with its nutty flavor.