This elegant French-style salad transforms simple ingredients into a sophisticated meal. Fresh spinach and thickly sliced mushrooms are tossed with a warm, pungent dressing made from melted anchovy fillets and olive oil. The dish is topped with fresh mozzarella and served alongside garlic-infused grilled bread toasts. The contrast between the cool, crisp greens and the warm, savory dressing creates a complex flavor profile that is both bright and deeply umami. It is an excellent choice for a light yet satisfying main course, perfect for dinner parties or a relaxed weeknight supper. The combination of textures and flavors makes this a memorable addition to any table.
Spinach, Mushroom & Anchovy Salad
Description
This elegant French-style salad transforms simple ingredients into a sophisticated meal. Fresh spinach and thickly sliced mushrooms are tossed with a warm, pungent dressing made from melted anchovy fillets and olive oil. The dish is topped with fresh mozzarella and served alongside garlic-infused grilled bread toasts. The contrast between the cool, crisp greens and the warm, savory dressing creates a complex flavor profile that is both bright and deeply umami. It is an excellent choice for a light yet satisfying main course, perfect for dinner parties or a relaxed weeknight supper. The combination of textures and flavors makes this a memorable addition to any table.Ingredients
Directions
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Wash the spinach thoroughly, dry the leaves completely, and discard any tough stalks.
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Place the dried spinach leaves into a large, shallow salad bowl.
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Slice the mushrooms thickly and add them to the bowl with the spinach.
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Place the canned anchovy fillets and their oil into a small saucepan.
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Add 4 tablespoons of olive oil to the saucepan and warm very gently over low heat.
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Crush the anchovies with a wooden spoon until they dissolve and disintegrate into the oil to form a smooth dressing.
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Remove the saucepan from the heat and stir in 2 teaspoons of fresh lemon juice and a generous grinding of black pepper.
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Lightly toast the French bread slices on one side only.
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Brush the untoasted side of the bread with the remaining 2 tablespoons of olive oil.
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Grill the oiled side of the bread until golden brown and crisp.
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Pour the warm anchovy dressing over the spinach and mushrooms.
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Toss the salad gently to coat the greens and mushrooms evenly.
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Slice the mozzarella and arrange it on top of the salad just before serving.
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Serve the salad immediately, garnished with the grilled bread toasts and lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1187.8kcal
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 8.5g43%
- Cholesterol 17.5mg6%
- Sodium 1839.8mg77%
- Total Carbohydrate 167.6g56%
- Dietary Fiber 16.9g68%
- Sugars 22.0g
- Protein 47.8g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh, firm spinach for the best texture; wilted leaves will not hold the dressing well.
Do not heat the anchovy dressing too high, or the oil may become bitter. Low and slow is key.
If you prefer a milder flavor, rinse the anchovy fillets briefly under water before adding them to the pan, though this will reduce the intensity of the dressing.
The salad is best served immediately while the dressing is still warm and the bread is crisp.
For a heartier meal, you can add hard-boiled eggs or poached chicken to the salad.
Leftover anchovy dressing can be stored in the refrigerator for up to 3 days and used as a condiment for fish or vegetables.
