RecipesMagazine

Bistro Salad with Spinach-Caesar Dressing

Bistro Salad with Spinach-Caesar Dressing
You can never have too many main course recipes, so give Bistro Salad with Spinach-Caesar Dressing a try. This recipe serves 6. One serving contains 898 calories, 27g of protein, and 76g of fat. From preparation to the plate, this recipe takes around 1 hour and 6 minutes. A mixture of anchovy, dijon mustard, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

1
Make the dressing: Preheat the oven to 35
Equipment you will use
OvenOven
2
Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
Ingredients you will need
Olive OilOlive Oil
CloveClove
GarlicGarlic
SaltSalt
WrapWrap
Equipment you will use
Aluminum FoilAluminum Foil
3
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Roasted GarlicRoasted Garlic
AnchoviesAnchovies
Olive OilOlive Oil
Egg YolkEgg Yolk
MustardMustard
SpinachSpinach
VinegarVinegar
WaterWater
Equipment you will use
BlenderBlender
4
Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet.
Ingredients you will need
PancettaPancetta
Equipment you will use
Paper TowelsPaper Towels
BroilerBroiler
Frying PanFrying Pan
5
Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
BreadBread
6
Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
MozzarellaMozzarella
MushroomsMushrooms
TomatoTomato
ParsleyParsley
Equipment you will use
BowlBowl
7
Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
Ingredients you will need
Bread CubesBread Cubes
PancettaPancetta
Equipment you will use
BowlBowl
8
Photograph by Kate Sears
9
Make the dressing: Preheat the oven to 35
Equipment you will use
OvenOven
10
Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
Ingredients you will need
Olive OilOlive Oil
CloveClove
GarlicGarlic
SaltSalt
WrapWrap
Equipment you will use
Aluminum FoilAluminum Foil
11
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Roasted GarlicRoasted Garlic
AnchoviesAnchovies
Olive OilOlive Oil
Egg YolkEgg Yolk
MustardMustard
SpinachSpinach
VinegarVinegar
WaterWater
Equipment you will use
BlenderBlender
12
Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet.
Ingredients you will need
PancettaPancetta
Equipment you will use
Paper TowelsPaper Towels
BroilerBroiler
Frying PanFrying Pan
13
Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
BreadBread
14
Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
MozzarellaMozzarella
MushroomsMushrooms
TomatoTomato
ParsleyParsley
Equipment you will use
BowlBowl
15
Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
Ingredients you will need
Bread CubesBread Cubes
PancettaPancetta
Equipment you will use
BowlBowl
16
Photograph by Kate Sears
DifficultyExpert
Ready In1 h, 6 m.
Servings6
Health Score50
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