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
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
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
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.
Combine vinegar, mayonnaise, olive oil, salt, and pepper in a bowl and whisk until thoroughly combined.
Pour dressing over spinach, strawberries, and basil and toss to coat. Sprinkle with crispy shallots and goat cheese. Serve immediately.