Spinach Salad on Garlic Croutons

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe


2 large eggs

12 slices crusty peasant bread

2 large cloves garlic, halved

Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons

1/2 cup grated Parmigiano-Reggiano 

1.4 pound thick cut pancetta, diced

1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered

Salt and freshly ground black pepper

1/3 cup Marsala or dry sherry

1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped

1/2 small red onion, chopped

1 lemon

Freshly grated nutmeg, to taste


  1. Preheat the oven to 400 degrees F.
  2. Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
  3. Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
  4. While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
  5. While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
  6. Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.