Together with sautéed shiitakes, sun-dried tomatoes add savory taste two methods on this salad. The tomatoes are soaked to plump them, so as soon as sliced, they add a comfortable chewiness to the combo, and their flavorful soaking liquid is later built-in into the dressing, contributing savory-sweet depth.
With contemporary spinach leaves, sliced purple onion and the sliced solar dried tomatoes tossed collectively and standing by in a giant bowl, the mushrooms are sautéed till brown and crispy, then sprinkled with smoked paprika and added to the bowl with the remainder of the greens. Then, the dressing is made by including the sun-dried tomato liquid to the skillet the place it’s lowered a bit earlier than purple wine vinegar, mustard, a drizzle of honey and olive oil, are whisked in and warmed.
As soon as the nice and cozy dressing is poured over the salad, the spinach yields simply sufficient to lose its uncooked edge, stress-free its leaves as if they only took a deep, calming breath. Served topped with slices of hard-cooked egg (or simply about any protein you want,) it’s a full meal that’s full of savory, smoky taste and all the very best textures, with healthful shiitake mushrooms main the way in which.
- 8 sun-dried tomatoes (not in oil)
- 1/2 cup boiling water
- 4 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1/2 teaspoon tremendous salt, divided
- 1/2 teaspoon freshly floor black pepper, divided
- 1/2 teaspoon smoked paprika
- 8 ounces child spinach
- 1/2 small purple onion, thinly sliced cup
- 3 tablespoons purple wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 4 hard-boiled eggs, peeled and sliced (non-compulsory)
In a small bowl, cowl the sun-dried tomatoes with boiling water and soak for 10 minutes.
Whereas the tomatoes are soaking, in a big skillet over medium-high warmth, warmth 2 tablespoons of the oil till shimmering. Add the mushrooms, season with 1/4 teaspoon every of the salt and pepper and prepare dinner, stirring sometimes, till the mushrooms are effectively browned, about 5 minutes. Take away from the warmth, sprinkle with the paprika and toss to coat.
Utilizing a slotted spoon, switch the tomatoes to a slicing board and thinly slice; reserve the soaking liquid.
In a big bowl, toss collectively the sliced tomatoes, spinach and onion to mix. Switch the nice and cozy mushrooms to the bowl with the greens.
Return the skillet to the range over medium-low warmth. Add 1/4 cup of the reserved sun-dried tomato soaking liquid. A lot of the liquid will evaporate rapidly within the scorching pan — you must wind up with about 1 tablespoon of liquid. (If there’s not sufficient liquid within the pan, can add 1 to 2 extra tablespoons of the remaining liquid. And if there’s greater than about 1 tablespoon of liquid within the pan, scale back for about 2 minutes.) Add the remaining 2 tablespoons of olive oil, the vinegar, mustard, honey and the remaining 1/4 teaspoon every salt and pepper, whisking to mix. When the dressing is warmed via and uniform, pour it over the spinach salad and toss to coat.
Divide the salad amongst bowls, high with sliced eggs, if utilizing, and serve.
Per serving (2 1/2 cups salad and 1 egg)
Energy: 249; Complete Fats: 19 g; Saturated Fats: 4 g; Ldl cholesterol: 187 mg; Sodium: 521 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugar: 4 g; Protein: 10 g
This evaluation is an estimate primarily based on accessible substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
From cookbook writer and registered nutritionist Ellie Krieger.
