Bistro salad with Caesar dressing and spinach
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This salad of fresh tomatoes, mushrooms, greens, and mozzarella bursts with vibrant flavors when you add some croutons, pieces of fried pancetta, and a fantastic Caesar dressing with roasted garlic and spinach. Serve as an appetizer or side dish with meat and enjoy the perfect combination of rich flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 220 g pancetta, diced
- 3 thick slices of ciabatta
- Olive oil for greasing
- 220 g of sliced champignons
- Juice of 1 lemon
- 450 g small heirloom tomatoes, halved or sliced
- 110 g small mozzarella balls (bocconcini), cut into 4 pieces
- 1/3 cup fresh parsley
Refueling
- 1 head of garlic
- 1 cup olive oil + extra for drizzling
- 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
- 3 anchovy fillets
- 1 large egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp. white wine vinegar
We recommend
Recipes with similar ingredients: champignon mushrooms, tomatoes, mozzarella bocconcini cheese, Anchovies, spinach, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Trim 1 cm off the top of the garlic and discard. Place the garlic on a piece of foil, drizzle with olive oil, sprinkle with salt, and wrap. Bake until soft, 30 minutes. Cool; squeeze the cloves out of the skins.
- Prepare the dressingIn a blender, puree the roasted garlic with the spinach, anchovies, egg yolk, mustard, vinegar, and 3/4 cup water. With the blender running, gradually add 1 cup of olive oil. Season with salt and pepper to taste.
- Preheat the oven to broil. In a skillet over medium heat, fry the pancetta until crisp, 6 minutes; transfer to paper towels to drain. Reserve the rendered fat in the skillet. Brush the bread with olive oil, season with salt and black pepper, and toast in the oven on broil. Cool, then cut into cubes.
- Prepare the saladIn a bowl, combine the mushrooms, lemon juice, tomatoes, mozzarella, and parsley; season with salt and pepper to taste. Add the pancetta, bread cubes, and 2 tablespoons of the rendered fat from the pancetta and toss to combine. Divide among plates and drizzle with the dressing.
Author of the recipe - Dave Mechlowicz - Food Buyer
Categories:
Similar recipes
