Tuesday, May 08, 2007
Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes
This really could be called pantry diving. I am back from Mexico, well-rested, relaxed and not too sunburned, but just couldn't make it to the grocery store. I did, however, feel like a light supper and found a bag of still-fresh baby spinach in my fridge.
With some pantry staples, this is a hearty salad for a side dish or main dish. Add grilled chicken and it certainly could be a meal. Keep the artichoke/sun-dried tomato and dressing mixture separate from the spinach and you can have lunch the next day!
The dressing is Escoffier Restaurant house dressing, which I have written about before. Escoffier is the fine-dining room of the Culinary Institute of America (CIA) in Hyde Park. Local Arizona chef-instructor Anthony Redendo is a graduate of the CIA and taught me how to make this easy dressing in a french cooking class I took last fall.
Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes with Escoffier Restaurant House Dressing:
4 c baby spinach
1 can or jar whole baby artichoke hearts in water, drained and quartered
1/4 c slivered sun-dried tomatoes
Fresh ground black pepper to taste
Sea salt to taste (if needed)
Escoffier Restaurant House Dressing:
(modified for this recipe)
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs (heaping) balsamic vinegar
1 tbs finely chopped shallot (with some rings retained for garnish)
1 garlic clove, finely chopped
1/3 c (approx) olive oil
Mix all salad dressing ingredients together except oil. Slowly drizzle in oil while whisking, until an emulsion forms. Toss with artichoke hearts and sun-dried tomatoes, spoon over spinach greens. Top with salt and pepper, rings of shallots and additional dressing if desired.