Recipe courtesy of Sara Moulton

Wilted Spinach Salad with Pickled Shallots

Save Recipe
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Pickled Shallots

Directions

  1. In a small bowl, whisk together the vinegar, mustard, salt, pepper, and olive oil. Just before serving, assemble all of the ingredients for the salad on the counter. Turn on a stovetop burner to medium-high. Set a large stainless steel bowl over the burner and heat until very hot. Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot. Quickly add the spinach and shallots and toss the salad with tongs to coat evenly. When the spinach begins to wilt, remove from the heat and transfer to serving plates. Sprinkle with the toasted pepitas and the cheese if desired. Serve immediately.;

Pickled Shallots

  1. Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to 2 weeks. Yield: 2 cups;
Katie Lee Biegel

Chopped Salad

14m Easy 98%
CLASS
17m Easy 96%
CLASS
32m Easy 100%
CLASS
32m Easy 100%
CLASS

32m Easy 98%
CLASS
18m Easy 96%
CLASS
24m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now