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Spinach Salad w/Mushrooms (P, KLP, TNT)
Source: A visiting chef from one of the Miami restaurants to a cooking demonstration, sorry I don't recall his name
Serves: 6 to 8

1 10-to-12-oz. bag fresh spinach, well washed, stems discarded
1 oz. walnut oil, heated to lukewarm
1/2 lb. sliced regular mushrooms
1 lb. mixed, wild mushrooms (Shitake, oyster, Portobello including dried mushrooms, reconstituted, sliced, or any wild mushrooms that you find in the market)
Juice of 1 lemon
1 clove garlic, minced
1/2 small bunch fresh thyme, stems discarded
1 oz. extra virgin olive oil
Salt and pepper
2 tomatoes, peeled and cut in strips
Pine nuts, toasted

Sprinkle the spinach with salt, pepper, and the lemon juice. Add the heated walnut oil, mix well and set aside.

Mix the sliced mushrooms with the chopped garlic, olive oil, thyme, salt and pepper and sauté quickly until cooked, then pour over the spinach, mix to combine and garnish with the tomato strips and the pine nuts. If you are making the salad ahead combine the mushroom mixture with the spinach mixture at the last moment.

Poster's Notes:
This salad is very TNT. I make it when I want to serve a special salad. It has a few "exotic" ingredients but well worth finding them. Please don't substitute and I promise you'll have a salad that is so excellent.

Posted by Elena Eder

Nutritional Info Per Serving: N/A