BISTRO SALAD WITH SPINACH-CAESAR DRESSING

Bistro Salad with Spinach-Caesar Dressing image

Provided by Dave Mechlowicz

Time 1h6m

Yield 6 servings

Number Of Ingredients 36

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Ingredients

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
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
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
1/2 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

Steps:

Make the dressing: Preheat the oven to 350. 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. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
Make the dressing: Preheat the oven to 350. 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. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

*** Explore more Bistro Salad With Spinach-Caesar Dressing Recipes »

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Cynthia Ogoke

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This salad is just okay. I've had better.

Utu Jggu

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I'm not sure what went wrong, but my salad didn't turn out very good. The dressing was too thick and the croutons were soggy.

Lord Lordovic

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This is my go-to salad recipe. It's healthy, delicious, and easy to make.

The Killer

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I've made this salad several times and it's always a crowd-pleaser. It's perfect for potlucks and picnics.

Barbie kay ug

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This salad is so refreshing and flavorful. I love the combination of spinach, croutons, and Parmesan cheese.

Gabriela Fuentes

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I'm not a big fan of anchovies, so I omitted them from the dressing. The salad was still very good, but I think it would have been even better with the anchovies.

Santhosh Kumar

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This salad is a great way to use up leftover spinach. I also added some grilled chicken to make it a more complete meal.

MdShabuj Khan

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I followed the recipe exactly and the salad turned out great. The only thing I would change next time is to use a little less dressing.

Norge LChaviano

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This salad was easy to make and very tasty. I used a store-bought caesar dressing, but I think it would be even better with homemade dressing.

Kelvin Kipkemboi

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I'm not usually a fan of spinach salads, but this one was really good. The dressing was light and tangy, and the spinach was fresh and crisp. I also liked the addition of the croutons and Parmesan cheese.

Bhadur Kunwar

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This bistro salad with spinach caesar dressing was a hit at my dinner party! The dressing was creamy and flavorful, and the combination of spinach, croutons, and Parmesan cheese was perfect. I will definitely be making this again.

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