Spinach Salad

Name: Spinach Salad
Yield: makes 6 servings
Ingredients: 3/4 pound baby spinach leaves or tender leaf spinach, cut into 1/2-inch strips; 6 large white mushrooms, stem ends trimmed, wiped clean and sliced thin (about 2 cups); 6 strips thick-sliced bacon, cut crosswise into 1/2-inch strips; Salt; Freshly ground black pepper; 3 tablespoons red-wine vinegar; 2 tablespoons extra-virgin olive oil

December 9, 2011

This is the way we first served spinach salad at Ristorante Buonavia—and the way it was served in a lot of other Italian-American restaurants at the time. I love it just as much with sliced, roasted or boiled beets in place of the mushrooms. If you don’t have bacon, or don’t want to use it, make a spinach-and-mushroom salad with an oil-and-vinegar dressing (using about 1/4 cup olive oil to 3 tablespoons of vinegar). With a vegetable peeler, shave 1 cup of Parmigiano-Reggiano cheese and toss it in at the end.

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