Spinach Salad on Garlic Croutons Recipe

Name: Spinach Salad on Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 12 slices crusty peasant bread; 2 large cloves garlic, halved; Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons; 1/2 cup grated Parmigiano-Reggiano; 1/4 pound thick cut pancetta, diced; 1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered; Salt and freshly ground black pepper; 1/3 cup Marsala or dry sherry; 1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped; 1/2 small red onion, chopped; 1 lemon; Freshly grated nutmeg, to taste

Servings: persons

2 large eggs
12 slices crusty peasant bread
2 large cloves garlic, halved
Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
1/2 cup grated Parmigiano-Reggiano
1/4 pound thick cut pancetta, diced
1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
Salt and freshly ground black pepper
1/3 cup Marsala or dry sherry
1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped
1/2 small red onion, chopped
1 lemon
Freshly grated nutmeg, to taste

1
Preheat the oven to 400 degrees F.
2
Put the eggs in a pan, cover with water and bring to a boil over medium heat.
3
Cover the pan, turn off the heat and let stand 10 minutes.
4
Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells.
5
Chop the eggs and set aside.
6
Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes.
7
Remove baking sheet from the oven and rub with the garlic.
8
Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
9
While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan.
10
Add the pancetta and crisp for about 3 minutes.
11
Stir in the mushrooms and cook until tender, about 8 to 10 minutes.
12
Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
13
While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
14
Arrange the toasts on a platter and top with the mushrooms and spinach.
15
Garnish with chopped eggs and serve.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 large eggs, 12 slices crusty peasant bread, 2 large cloves garlic, halved, Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons, and more.

Yes, Spinach Salad on Garlic Croutons 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.

That's it — enjoy your meal!

Spinach Salad on Garlic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions