Spinach, Mushroom and Anchovy Salad - BigOven 65663

Spinach, Mushroom and Anchovy Salad

Ready in 1 hour

Top-ranked recipe named "Spinach, Mushroom and Anchovy Salad"

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Try this Spinach, Mushroom and Anchovy Salad recipe, or contribute your own. "Mushrooms" and "Salads" are two tags used to describe Spinach, Mushroom and Anchovy Salad.


Ingredients

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6 tb olive oil
2 Lemons
10 oz Small cap mushrooms
12 sl French bread, 1/2" thick
1 Mozzarella cheese
10 oz Spinach
2 oz Anchovy fillets (canned)

Original recipe makes 4 Servings

Servings  

Preparation

Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias

Calories Per Serving: 96 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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