Spinach Salad with Garlic-Cider Vinaigrette

Michael Turek
Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt; croutons soak up any liquid.

Yield:

8

Recipe from

Recipe Time

Active: 30 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

3 heads garlic, unpeeled
1/2 pound ciabatta loaf, torn into 1-inch pieces
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1 medium red onion, cut into 1/2-inch dice
1 cup apple cider
3 1/2 tablespoons cider vinegar
Salt
Freshly ground pepper
3/4 pound curly spinach leaves, stemmed, washed and dried

Preparation

Preheat the oven to 350°. Wrap the garlic in a sheet of foil and bake for 1 1/2 hours, until tender. Let cool to room temperature.

Meanwhile, on a large baking sheet, drizzle the ciabatta pieces with olive oil. Bake for about 12 minutes, until crisp.

Peel the garlic. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the apple cider and boil over high heat until reduced to 1/4 cup, about 4 minutes. Add the vinegar, roasted garlic and the remaining 2 tablespoons of olive oil and season with salt and pepper.

In a large bowl, toss the spinach with the croutons and warm dressing and serve.

Note:

Michael Mina,

April 2012