Recipe: <!-- -->Spinach Salad with Warm Parmigiano Reggiano Dressing<!-- -->
This super-flavorful salad makes an excellent first course. Have a pepper mill on the table so that each diner can top their portions with freshly ground black pepper.
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Cooking tools:
- Pepper mill
- Mixing bowl
- Skillet
- Stove
- Spoon
Ingredients
- 5 ounces baby spinach (about 10 cups)
- 8 ounces mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 4 anchovy fillets, finely chopped
- 2 1/2 tablespoons red wine vinegar
- 1/2 cup finely grated Parmigiano Reggiano cheese
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