Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Wilted Spinach Salad with Burst Tomato Vinaigrette

Scott Phillips

Servings: 4 as a first course or side dish

The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart. If available, use a mixture of red, yellow, and orange tomatoes to add color.

Ingredients

  • 8 oz. (8 packed cups) baby spinach
  • 3 Tbs. extra-virgin olive oil
  • 4 oil-packed anchovy fillets, finely chopped
  • 1 large garlic clove, coarsely chopped
  • 2 cups grape tomatoes or small cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 2 Tbs. red wine vinegar
  • 1/3 cup coarsely crumbled pita chips

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 10
      Sodium (mg): 680
      Carbohydrates (g): 25
      Fiber (g): 4
      Protein (g): 9

Preparation

  • Put the spinach in a wide, shallow serving bowl.
  • Heat the oil, anchovies, and garlic in a large skillet over medium heat, stirring, until the garlic is fragrant and golden, about 2 minutes. Add the tomatoes, 1/2 tsp.  salt, and 1/4 tsp. pepper, and cook, stirring often, until the tomatoes begin to burst, 3 to 4 minutes. Remove the skillet from the heat. Stir in the Parmigiano-Reggiano and vinegar. Pour the hot tomato mixture over the spinach, tossing gently, until the spinach is wilted. Toss in the pita chips and serve immediately.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks