Wilted Spinach with Shallot Vinaigrette
It's important to begin with spinach leaves that are completely dry. Although the leaves cook slightly, they shouldn't release liquid or they'll dilute the dressing.
Wilted Spinach with Shallot Vinaigrette
Wilted Spinach with Shallot Vinaigrette
Wilted Spinach with Shallot Vinaigrette
Ingredients
- 1/2 cup olive oil
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1/4 cup plus 2 tablespoons cider vinegar
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2 shallots, minced
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1/4 teaspoon freshly ground pepper
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Salt
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4 pounds spinach--stemmed, cleaned and spun dry
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Directions
- In a small bowl, combine the oil, vinegar, shallots, pepper and 3/4 teaspoon of salt. Set a large enameled cast-iron casserole over high heat. When very hot, add the vinaigrette and bring to a boil. Add the spinach in large handfuls, tossing constantly with tongs until the leaves are partially wilted before adding the next batch. When most of the spinach is wilted, after about 4 minutes, remove the casserole from the heat. Season the spinach with salt, transfer to a bowl and serve at once.
Wilted Spinach with Shallot Vinaigrette
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