Select Page

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


  • 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


  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.


Switch to mobile version