Everyone has an all-purpose dish that can be modified in clever ways by changing a few key
ingredients. For my mother, it was the casserole. For me it’s usually pasta but on those nights when my wife wants to “go green” I turn to an old stand-by: a wilted spinach salad.
Versatile spinach works cold in a salad or heated by sautéing or boiling. A hot dressing brings spinach to a middle ground: mostly raw with some leaves wilted from the heat of the dressing. Sautéing the dressing allows for a great variety of ingredients: Italian sausage, anchovies, mushrooms, shrimp, bacon, chicken, duck, chicken livers, or purely vegetarian. As far as I can tell just about any pizza topping would work on a wilted spinach salad, excepting maybe pineapple.
I invite everyone to send in suggestions. I know I’ve only scratched the surface of this infinitely variable dish.
Wilted Spinach Salad with Shrimp, Avocado, and Olives
Yield 4 servings
Time 20 minutes
Ingredients
1 large bunch spinach, the root ends trimmed and discarded, thoroughly washed to remove the grit
2 garlic cloves, peeled, thinly sliced
2 slices bacon, finely chopped (optional)
6 mushrooms (brown or shiitake), washed, thinly sliced
1 carrot, peeled, cut into rounds 1/4" thick
2 shallots, peeled, cut into thin rounds
12 shrimp, medium sized, washed, deveined, sliced in half (optional)
12 olives (oil cured black, green split, or Castelvetrano green), pitted, quartered
1 small avocado, peeled, roughly chopped
1/4 cup croutons, preferably homemade
2 tablespoons feta, crumbled (optional)
4 tablespoons olive oil
4 tablespoons balsamic vinegar
Sea salt and pepper
Remove the stems from the spinach. Put the leaves into a large salad bowl. Finely chop the
stems. To make the hot dressing put 2 tablespoons of the olive oil into a sauté pan on a medium flame and lightly brown the spinach stems, garlic, bacon, mushrooms, carrot rounds, and shallots. Remove from heat and set aside. In a small sauce pan reduce the balsamic vinegar to 1 tablespoon. In a separate sauté pan drizzled with olive oil, cook the shrimps until pink about 2 minutes, then set aside.
When you’re just about to serve the salad, reheat the dressing on a medium flame. Add the rest of the olive oil, olives, and avocado.
Using a rubber spatula pour the hot dressing over the spinach leaves. Drizzle with the reduced balsamic vinegar. Top with the shrimp, croutons and if you want the feta. Taste and adjust the seasoning with sea salt and black pepper.
Variations
The hot dressing can be kept vegetarian by using olive oil, shallots, and garlic. Most vegetables can be added to the sauté: zucchini, carrots, mushrooms, English peas, sugar snap peas, broccoli, or tomatoes. Try tofu or vegetarian patties as well.
A riff on a chef salad, in the dressing sauté baked ham and turkey breast with shallots; add cheese (cheddar or Swiss) and chopped tomatoes when you toss the salad.
Borrowing from the classic frisee salad, use bacon or lardoons crisped in the sauté, topping the salad with a fried egg. A variation on a variation: instead of a fried egg, use a hard boiled egg, sliced or chopped.
Sauté 1/4" rounds of Italian sausage with slices of red pepper, onion, and garlic to make a wilted salad version of a sausage hero.
Grilled or sautéed chicken livers with mushrooms, onions, and lots of garlic.
Add several anchovies and a dusting of pepper flakes to the onion-garlic sauté.
For the meat use slices of roast duck or chicken (dark meat preferably since it has more flavor); put shiitake mushrooms in the sauté.
Yield 4 servings
