Wilted Spinach Salad with Pickled Shallots Recipe

Name: Wilted Spinach Salad with Pickled Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil; 2 small bunches spinach, stems removed, washed, and dried; 10 pickled shallots, recipe follows, sliced into rings; 1/2 cup pepitas, toasted (see Notes); 1/2 cup crumbled feta or anejo cheese (optional); 1 cup red wine vinegar; 1 cup dry red wine; 1/2 cup packed brown sugar; 2 tablespoons black peppercorns; 1 tablespoon mustard seeds; 2 teaspoons red pepper flakes; 2 tablespoons coarse salt; 20 medium shallots, peeled

Servings: persons

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2 small bunches spinach, stems removed, washed, and dried
10 pickled shallots, recipe follows, sliced into rings
1/2 cup pepitas, toasted (see Notes)
1/2 cup crumbled feta or anejo cheese (optional)
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoon mustard seeds
2 teaspoons red pepper flakes
2 tablespoons coarse salt
20 medium shallots, peeled

1
For the Shallots:
2
Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan.
3
Stir over low heat until the sugar has dissolved.
4
Add the shallots and bring to a boil.
5
Reduce to a simmer and cook 5 minutes.
6
Set aside to cool completely in the liquid.
7
Transfer the shallots and all their liquid to a jar or plastic container.
8
Cover tightly and store in the refrigerator up to 2 weeks.
9
For the Salad:
10
In a small bowl, whisk together the vinegar, mustard, salt, pepper, and olive oil.
11
Just before serving, assemble all of the ingredients for the salad on the counter.
12
Turn on a stovetop burner to medium-high.
13
Set a large stainless steel bowl over the burner and heat until very hot.
14
Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot.
15
Quickly throw in the spinach and shallots and toss the salad with tongs to coat evenly.
16
When the spinach begins to wilt, remove from the heat and transfer to serving plates.
17
Sprinkle with the toasted pepitas and the cheese if desired.
18
Serve immediately.

454

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 17 ingredients. The key ingredients include: 3 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Wilted Spinach Salad with Pickled Shallots 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.

Wilted Spinach Salad with Pickled Shallots

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