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Spinach Salad

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
5 ounces

Recipe ID
C00252

Ingredients
US standard
Baby spinach
2 pounds
Garlic clove, peeled and smashed into puree
6 each
Canola and olive oil, blend
8 ounces
Sherry wine vinegar
3 ounces
Sherry
1 ounce
Salt
To taste
Cracked pepper
To taste
Roma tomatoes, peeled, seeded and sliced julienne
1½ cups
Romano cheese, grated
8 ounces
Balsamic vinegar reduction
1 tablespoon
Bread
10 slices
Preparation
  1. Gather all the ingredients and equipment.
  2. If desired, ¼ inch chiffonade the spinach and then place in bowl until service.
  3. Combine the vinegar, sherry and olive oil and mix together.
  4. Then add the tomatoes, 2/3 of the garlic, salt, and pepper.
  5. Prepare long rectangle croutons ½” x ½” x 4”.
  6. Toast the croutons and brush with olive oil, garlic, salt, and pepper. Then re-toast.
  7. To order toss the 1 cup of greens with 1 ounce of vinaigrette and 1 tablespoon of cheese.
  8. Drizzle with balsamic reduction.