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Michael Turek Photo by: Michael Turek

Spinach Salad with Garlic-Cider Vinaigrette

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.

Food & Wine APRIL 2012

  • Yield: 8
  • 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.

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