Every now and I then I just have to pat myself on the back.  Like today, when I invented this salad.  Strawberries are so good right now and I love how they taste with the balsamic vinegar in the dressing.

I am also completely infatuated with the crispy shallots.  They’re kind of like super easy onion rings and the thought of topping a burger or a steak with them makes me want to go down to the kitchen right now, even though I’ve already had dinner, and make a burger.  I might be garnishing everything with them for a while.  I might need to invent Crispy Shallot gum.

Spinach Salad with Crispy Shallots and Strawberries

Yield: 4-6

Spinach Salad with Crispy Shallots and Strawberries

Ingredients

  • Spinach Salad with Crispy Shallots and Strawberries
  • Serves 4-6
  • Ingredients
  • For Crispy Shallots:
  • 3 medium shallots, sliced thin and separated into rings (about 1 cup)
  • 2 tablespoons all-purpose flour
  • Salt and freshly-ground pepper
  • 3 tablespoons olive oil
  • For Salad:
  • 1 (6-ounce) bag baby spinach (about 6 cups)
  • ½ pint strawberries, washed, dried, stemmed, and sliced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mayonnaise
  • 4 tablespoons extra virgin olive oil
  • ¼ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 oz. goat cheese, crumbled

Instructions

  1. Toss shallots with ¼ teaspoon salt, pepper, and flour in a medium bowl. Heat olive oil in a 12” nonstick skillet over medium-high heat until shimmering. Add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer to plate lined with paper towels and let cool while making the dressing.
  2. Combine vinegar, mayonnaise, olive oil, salt, and pepper in a bowl and whisk until thoroughly combined.
  3. Pour dressing over spinach, strawberries, and basil and toss to coat. Sprinkle with crispy shallots and goat cheese. Serve immediately.

 

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