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:
(serves 2)

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

Directions:
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.

7 comments:

Lis said...

Heavenly.. just heavenly. You have no idea how badly I've been craving different salads lately (soon you'll see just how badly) and this one trips my trigger! Sounds fantastic and I am happy you mentioned that dressing again. The first time you shared it I wanted to try it but, of course, never got around to it.. this time that won't happen. =)

xoxo

Patricia Scarpin said...

What a shame I have no artichokes left from my pasta dish! I'm gonna buy them soon - this recipe is a keeper, Kirsten!

Kirsten said...

Hi Lis! I have been craving salads too...my waistline will appreciate it too. :)

Hi Patricia - it is such an easy recipe that is delicious - I do hope you try it!

Kristen said...

Welcome back!
My pantry diving never turns into anything quite this good.

Chris said...

This looks delicious! I just commented on Toni's (Daily Bread Journal) I needed to eat more spinach - get my iron in. This is a perfect recipe for me....and with sun dried tomatoes? YUM!

Peabody said...

Where did you take your cooking class at?

Kirsten said...

Thanks Kristen & Chris!
I will say that pantry diving with sun dried tomatoes and spinach isn't true "diving"...but it was a great way to try to be healthy and not go to the store! :)

Peabody - Phoenix College's Culinary Arts program.