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.
Ingredient Spotlight
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IN THIS RECIPECherry Tomatoes
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IN THIS RECIPEGrape Tomatoes
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FEATUREDSquash Blossoms
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