Spinach, Mushroom & Anchovy Salad

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Servings: 4 Difficulty: Advanced
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Warm anchovy dressing wilts fresh spinach over toasted bread and mushrooms.
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This elegant French-style salad combines the earthy richness of sautéed mushrooms with the bright freshness of baby spinach. The star of the dish is a warm, savory dressing made by melting canned anchovy fillets in olive oil, creating a deep umami base that coats every leaf. Sliced mozzarella adds a creamy, mild contrast, while lemon juice provides a necessary acidic kick to balance the saltiness. Served over lightly toasted French bread, this dish offers a satisfying texture and complex flavor profile. It is perfect for a light lunch or as a sophisticated starter for a dinner party. Simple ingredients come together quickly for a meal that feels gourmet yet approachable.

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Spinach, Mushroom & Anchovy Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 120.9

Description

This elegant French-style salad combines the earthy richness of saut&# 195;©ed mushrooms with the bright freshness of baby spinach. The star of the dish is a warm, savory dressing made by melting canned anchovy fillets in olive oil, creating a deep umami base that coats every leaf. Sliced mozzarella adds a creamy, mild contrast, while lemon juice provides a necessary acidic kick to balance the saltiness. Served over lightly toasted French bread, this dish offers a satisfying texture and complex flavor profile. It is perfect for a light lunch or as a sophisticated starter for a dinner party. Simple ingredients come together quickly for a meal that feels gourmet yet approachable.

Ingredients

Directions

  1. Wash and dry the spinach, discard the stalks, and place the leaves into a large shallow salad bowl.
  2. Slice the mozzarella cheese into rounds or cubes and set aside until serving.
  3. Slice the mushrooms thickly and add them to the salad bowl with the spinach.
  4. Lightly toast the slices of French bread on one side only in a dry skillet or toaster.
  5. Place the canned anchovy fillets and their oil into a small saucepan.
  6. Add the olive oil to the pan and warm very gently over low heat.
  7. Crush the anchovies with a wooden spoon until they dissolve and disintegrate into the oil.
  8. Remove the anchovy oil mixture from the heat and stir in 2 teaspoons of fresh lemon juice and a generous grinding of black pepper.
  9. Brush the untoasted side of the French bread with a little of the anchovy oil mixture.
  10. Grill or toast the bread again until the oiled side is golden and crisp.
  11. Pour the warm anchovy dressing over the spinach and mushrooms while still warm, using a spatula to scrape the pan.
  12. Toss the salad gently to coat the leaves and mushrooms evenly with the dressing.
  13. Add the sliced mozzarella to the salad just before serving.
  14. Serve the salad garnished with the toasted bread slices and lemon wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 120.9kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 210.6mg9%
Total Carbohydrate 19.9g7%
Dietary Fiber 8.8g36%
Sugars 6.7g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, mushroom, anchovy, salad, french, mozzarella, olive oil, lemon, warm dressing, toast, umami, healthy, vegetarian option, appetizer, lunch, simple, savory, quick, dinner
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