Spinach, Egg and Mushroom Salad

10 Jan

The following recipe is inspired by a spinach salad I ate at Pasquale’s in Winnipeg, Manitoba. At Pasquale’s, their insalata spinaci is served with mushrooms, spinach and bacon. I enjoyed the taste and texture of the buttery mushrooms and eggs against the crunchy spinach and crispy bacon. The dressing is light but slightly creamy and is the perfect accompaniment to the flavours and texture in the salad.

A large order of Pasquale's insalata spinaci, $9.95.

Here is my version of Pasquale’s insalata spinaci:

  • three handfuls of baby spinach
  • two brown tomatoes, cut into bite-size pieces
  • four cremini mushrooms, cleaned and sliced into bite-size pieces
  • 1/4 onion, peeled and thinly sliced
  • 2 hard boiled eggs, peeled and each chopped into thirds
  • one sprig of fresh oregano, remove the leaves from the stem, discard stem
  • salt and pepper
  • 2 tbsps grated parmesan cheese plus a bit more for garnishing
  • 2 tbsps lemon juice
  • 1 tbsp dijon mustard
  • 4 tbsps extra virgin olive oil

A bowl of baby spinach, brown tomatoes, eggs, mushrooms, onions and fresh oregano.

In a large bowl, add in the baby spinach. This will be the bed of the salad.  Add to the spinach, the sliced mushrooms, tomatoes, onions, oregano leaves and eggs. Sprinkle a little salt, pepper and a bit of parmesan on top.

A sprinkle of salt, pepper and parmesan cheese a top the salad.

To make the dressing, combine the parmesan cheese, lemon juice, mustard and olive oil.  Add the dressing right before serving.

The dressing consists of grated parmesan cheese, lemon juice, dijon mustard and olive oil.

Try to serve the salad while the eggs are still warm. I really enjoy a hint of warmth against cool veggies.

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