Bistro Salad with Spinach-Caesar Dressing Recipe

Name: Bistro Salad with Spinach-Caesar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dressing; 1 head garlic; 1 cup extra-virgin olive oil, plus more for drizzling; Kosher salt; 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry; 3 anchovy fillets; 1 large egg yolk; 1 tablespoon dijon mustard; 1 tablespoon white wine vinegar; Freshly ground pepper; For the Salad; 1/2 pound pancetta, diced; 3 thick slices ciabatta bread; Extra-virgin olive oil, for brushing; Kosher salt and freshly ground pepper; 1/2 pound cremini mushrooms, sliced; Juice of 1 lemon; 1 pound small heirloom tomatoes, halved or cut into wedges; 1/4 pound small mozzarella balls, quartered; 1/3 cup loosely packed fresh parsley

Servings: persons

For the Dressing
1 head garlic
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
3 anchovy fillets
1 large egg yolk
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
Freshly ground pepper
For the Salad
1/2 pound pancetta, diced
3 thick slices ciabatta bread
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 pound cremini mushrooms, sliced
Juice of 1 lemon
1 pound small heirloom tomatoes, halved or cut into wedges
1/4 pound small mozzarella balls, quartered
1/3 cup loosely packed fresh parsley

1
Make the dressing: Preheat the oven to 350.
2
Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up.
3
Roast until tender, 30 minutes.
4
Cool; squeeze the cloves from their skins.
5
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender.
6
With the motor running, slowly add 1 cup olive oil.
7
Season with salt and pepper.
8
Prepare the salad: Preheat the broiler.
9
Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain.
10
Reserve the drippings in the skillet.
11
Brush the bread with olive oil, season with salt and pepper and broil until toasted.
12
Cool, then cut into cubes.
13
Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper.
14
Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss.
15
Divide among bowls and drizzle with dressing.
16
Photograph by Kate Sears

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Dressing, 1 head garlic, 1 cup extra-virgin olive oil, plus more for drizzling, Kosher salt, and more.

Yes, Bistro Salad with Spinach-Caesar Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bistro Salad with Spinach-Caesar Dressing

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