26 July 2008

Sandwich! Salad!

The spinach was getting ready to be totally unmanageable, so - needed to use it. And while some was fine for a salad, some of it was really only fit-to-be-cooked. So - sauteéd spinach of some sort. Which naturally fits very well into a sandwich. So, recipes two parts:

Salad: spinach with KD family salad dressing:

  • Extra-virgin olive oil
  • Vinegar (balsamic, cider, white, or mix thereof)
  • Dijon Mustard
  • Garlic (several cloves, freshly smashed)
  • Lemon juice (fresh, if possible)
  • Salt to taste
  • Pepper to taste
Preferably, this is made by combining all above elements in a large salad bowl, and then tossing the salad in just prior to serving. I already had some in the fridge, so just drizzled over the salad.

Sandwich: prosciutto with mozzarella, sauteéd spinach, red onion and garlic on pane.
  • Heat extra virgin olive oil in pan.
  • Add thinly sliced garlic (not minced) for one minute; add red onion for one additional minute
  • Add spinach; sauteé and coat in oil until reduced (~2 min.)
  • Slice mozzarella thinly on one slice pane; layer prosciutto generously on other slice; toast
  • Layer spinach on top of prosciutto; place mozzarella slice on top of that, and slice.
  • Enjoy!

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