Spinach salad with bagna cauda dressing
Delight in a flavorful mix of fresh spinach, crisp veggies, and a delectable bagna cauda dressing, a classic Italian dip with hints of garlic and anchovy. Taste the essence of Italy in every bite!
Ingredients:
- 4 tablespoons unsalted butter
- 5 anchovies, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 3 thyme sprigs
- Kosher salt
- Freshly ground pepper
- 1/4 cup coarse dry bread crumbs (see Note)
- 280g baby spinach
- Freshly shaved Parmigiano-Reggiano cheese, for garnish
Instructions:
- Heat the butter in a small saucepan over medium heat until it starts foaming. Add the anchovies and cook on low heat until they completely dissolve, which should take around 2 minutes. Take the saucepan off the heat and mix in the olive oil, vinegar, and lemon juice. Place the thyme sprigs in the saucepan and let them soak for 20 minutes. Remove the thyme sprigs, then season the dressing with salt and pepper.
- While the dressing is resting, toast the breadcrumbs in a small skillet over medium heat, stirring occasionally, until they turn golden brown, approximately 4 minutes. Allow the breadcrumbs to cool.
- In a large bowl, combine the spinach with half of the prepared dressing and breadcrumbs, season with salt and pepper. Arrange the salad on plates or a serving platter, sprinkle with the remaining breadcrumbs and shaved Parmigiano-Reggiano. Serve the remaining dressing on the side with lemon wedges.
Summary:
- Calories: 1120 kcal
- Fat: 105 g
- Protein: 19 g
- Carbs: 34 g
- Potassium: 1862 mg
- Magnesium: 270 mg