Best 5 Spinach Salad With Lamb And Basil Recipes

SPINACH SALAD WITH STRAWBERRIES AND BASIL

Steps:

• Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
• Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
• Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

SPINACH SALAD WITH LAMB AND BASIL

Steps:

• Trim and tie lamb. Season lamb with salt and pepper and in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
• Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
• In another bowl coarsely crumble goat cheese and gently stir together with 2 tablespoons oil and 1 tablespoon basil. Chill goat cheese, covered, until assembling salad.
• In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to room temperature before assembling salad.
• Preheat oven to 450°F.
• Heat an ovenproof heavy skillet (preferably cast-iron) over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F. for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours and up to 1 day. Cut lamb into thin slices.
• Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

WARM SPINACH AND BASIL SALAD

Steps:

• Combine the spinach and basil in a large salad bowl.
• Heat the olive oil in a skillet over medium heat.
• Add the garlic and pine nuts; mix well.
• Sauté until the pine nuts are brown.
• Add the prosciutto; mix well.
• Cook just until heated through, stirring constantly.
• Pour over the spinach mixture, tossing to coat.
• Season with the salt and pepper; sprinkle with the Parmesan cheese.