Spinach Salad on Garlic Croutons (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 large eggs |
12 slices crusty peasant bread |
2 large cloves garlic, halved |
extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons |
1/2 cup grated parmigiano-reggiano |
1/4 pound thick cut pancetta, diced |
1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered |
salt and freshly ground black pepper |
1/3 cup marsala or dry sherry |
1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped |
1/2 small red onion, chopped |
1 lemon |
freshly grated nutmeg, to taste |
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
3. Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
4. While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
5. While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
6. Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.
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