Spinach Salad Time: 15 minutes
Fresh spinach - 1 package? enough for 2
1/3 cup shredded cheese - mozzarella is my preference
2-3 oz mushrooms
1 egg yolk - yes I know all the reasons not to but I do anyway. Feel free to use the pasteurized
eggs, or egg substitutes that you can get in your dairy section. We don't have that
sort of thing here. In fact, our eggs are not even refrigerated and they often
have feathers attached....which really grosses out my son.
1 tbs lemon juice
1 tbs tarragon white wine vinegar
1 tbs Dijon mustard
2 cloves garlic, minced or crushed
1/2 - 2/3 cups olive oil - the good stuff
Wash spinach if necessary, tear and put into a large salad bowl. Brush mushrooms (you do know not to wash them, don't you?) and slice thinly. Add mushrooms and cheese to spinach. Put all remaining ingredients except olive oil in small bowl and whisk to combine. Slowly drizzle in olive oil, whisking constantly. You will need at least 1/2 cup but if it emulsifies well with that much don't use any more. This dressing doesn't keep for longer than a day or two and you really don't need anymore than that . Put about half of the dressing on the spinach and toss to coat. Taste and add more as needed. This salad takes more dressing than my lettuce salads so be generous. Add lots of freshly ground pepper and serve.
Cooking for Two? Or more?
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