A warm dressing with the hot salami and onions lightly wilts the spinach leaves in this delicious recipe. Hard boiled eggs make it hearty enough for a unique lunch option.
2 tablespoon olive oil
1/4 pound hard salami (such as Genoa), cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 red onion, sliced into rings
6 cups (about 9 ounces) spinach, cleaned and stemmed
4 eggs, hard-boiled
How to Make It
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook until sizzling and browned, 2 to 3 minutes. Remove from heat. Using a slotted spoon, remove and set aside the salami, leaving the rendered fat. Add the mustard, honey, vinegar, salt, pepper, and the remaining 1 tablespoon of oil and whisk together to form a thin emulsion. Add the onion and salami and return to medium heat. Cook just until the onion wilts, about 1 minute. Divide the spinach among serving plates. Pour the hot salami dressing over the greens. Serve with the eggs, chopped, if desired.
Tip: With its casing uncut, a whole salami can last for months if stored at a cool room temperature. Once cut, it can be refrigerated for up to 2 weeks if tightly wrapped.
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