Wednesday, April 27, 2011

Spinach Salad with Tapenade Toasts

3 Tbsp. olive oil
4 - 6 baby Portobello mushrooms, sliced
3 garlic cloves, peeled and minced
salt and freshly ground pepper to taste
juice of 1 lemon mixed
¾ lb. baby spinach
1 small red onion, thinly sliced (about 1/2C slices)
4 hard-cooked eggs, peeled and quartered
4 oz. feta cheese
3 Tbsp. heavy cream
12 thin baguette slices, toasted
1/2C olive tapenade


Heat 3 Tablespoons olive oil in a sauté pan over medium-high heat; add
the mushrooms and sauté until golden. Add the garlic and sauté for 2
minutes more. Season with salt and pepper. Add the lemon juice and
remove from the heat. Toss the red onions slices with one tablespoon
of the vinaigrette and set aside.

Place spinach in a large bowl, add the red onion and eggs and toss
together gently. In a small bowl, mix together the feta, cream and
several turns of fresh black pepper. Spread a little of the mixture
one side of each of the toasted baguette slices and top with a little
tapenade. Set aside.

Return the sauté pan with the mushroom mixture to medium-low heat,
add 2 tablespoons of the vinaigrette and stir into the mushrooms. Pour
the mixture over the salad and toss quickly, adding more vinaigrette
as necessary. Gently divide salad among individual plates. Add two
tapenade toasts to each portion and serve immediately.
MAKES: 6 servings


3 Tbsp. balsamic vinegar
1 Tbsp. raspberry vinegar
2 tsp. honey mustard
4-1/2 Tbsp. olive oil
salt and freshly ground pepper to taste

Place all vinaigrette ingredients in a jar and shake well. Set aside