Spinach and mushroom salad is a delicious, fresh, and light side dish. Baby spinach, lettuce, and chicory are washed and cut into strips, then combined with thinly sliced mushrooms. To dress the salad, an emulsion is prepared with olive oil, filtered lemon juice, mustard, and salt. The emulsion is drizzled over the salad and everything is gently mixed. The spinach and mushroom salad is ready to be served. It can be accompanied by wines such as Valle D’Aosta Müller-Thurgau DOC, Pomino Bianco DOC, or Castel Del Monte Chardonnay DOC.
Spinach and Mushroom Salad
Instructions
- Wash and drain the spinach and lettuce very well.
- Separate the spinach leaves, cut the chicory into strips.
- Collect everything in a salad bowl.
- Clean the mushrooms, cut them into thin slices, immersing them in water and lemon juice to prevent them from turning black.
- Drain them and add them to the vegetables.
- In a bowl, emulsify two pinches of salt, four tablespoons of oil, a tablespoon of mustard, and the juice of half a lemon filtered through a sieve.
- Pour over the salad, mix gently, and serve.
- Recommended wines: Valle D'Aosta Müller-Thurgau DOC, Pomino Bianco DOC, Castel Del Monte Chardonnay DOC.
Notes
Add crumbled goat cheese and toasted walnuts for an extra touch of flavor and crunchiness.
