Spinach, Mushroom & Anchovy Salad
Submitted by starlett
Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIf you think you don’t like anchovies, this salad might change your mind. The fillets dissolve completely into warm olive oil, leaving behind nothing but pure, salty umami that coats the spinach and mushrooms like a savory blanket.
The warm dressing is what sets this apart from a typical spinach salad. Crushing the anchovies into the oil over gentle heat breaks them down into a smooth, rich base. A squeeze of lemon juice and black pepper balance the saltiness. Pour it on while it’s still warm so it slightly wilts the spinach and softens the raw mushrooms.
Thickly sliced mushroom caps stay meaty and substantial against the tender leaves. Fresh mozzarella goes on last, just before serving, so it stays cool and creamy against the warm dressing.
Pro Tips
- Don’t discard the oil from the anchovy can. It’s packed with flavor and gets used as part of the dressing base.
- Slice the mushrooms thick, about ¼ inch. Thin slices turn floppy and soggy under the warm dressing.
- Toast the bread on one side only, then paint the untoasted side with anchovy oil before grilling. You get crunch on one side and savory richness on the other.
- Use every drop of dressing from the pan. A rubber spatula helps get it all.
Variations
- Shave Parmesan over the top instead of mozzarella for a sharper, saltier finish.
- Add halved cherry tomatoes or roasted red peppers for color and sweetness.
- Toss in toasted pine nuts for extra crunch and richness.
Ingredients
Directions
Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl.
Put the canned anchovies and their oil into a large saucepan.
Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate.
Lightly toast the French bread on one side only.
Paint the untoasted side with a little of the anchovy oil, then grill until gilded.
Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan.
Slice the mushrooms thickly and add them to the salad bowl.
Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently.
Slice the mozzarella and add it to the salad just before serving.
Garnish with the toasts or hand round separately, and offer wedges of lemon as well.
Comments
