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Warm Spinach Salad




Source of Recipe


Cook's Illustrated Magazine


List of Ingredients




1/2 # Spinach leaves, washed, dried, & torn into large pieces
1/2# Cremini or white Mushrooms, thinly sliced
1/2 C extra-virgin Olive Oil
3 C stale French or Italian Bread cut into 3/4" cubes
2-4 cloves Garlic, finely chopped
1/4 C fresh Lemon Juice (about 2 Lemons)
Salt and freshly ground Pepper to taste



Recipe



Combine the spinach and mushrooms in a large bowl. Heat the oil in a large skillet over moderate heat and saute the bread cubes until golden and crisp on all sides. Transfer to paper towels to drain.
Saute the garlic in the remaining oil until lightly browned, then whisk in the lemon juice, salt, and pepper. Pour over the spinach and mushrooms and toss. Serve immediately garnished with the croutons.
Serves 4 to 6.