Name: Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing
Total time: 25 min
Ingredients: 1 1/2 pounds flat-leaf spinach , stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed); 1/2 pound cremini mushrooms or white mushrooms, cleaned, stems trimmed, sliced thin; 1/2 cup extra-virgin olive oil; 3 cups stale French or Italian-style bread cut into 3/4-inch cubes; 2 medium cloves garlic , minced; 1/4 cup lemon juice from 2 medium lemons; Salt and ground black pepper

Why This Recipe Works

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as needed, based on their thickness and toughness. Then we rinsed the leaves in a bowl, sink, or salad spinner filled with cold water several times, until there was no grit in the bottom of the container, spinning them dry in a salad spinner and blotting off any excess water with paper towels.

Before You Begin

Homemade croutons are better than any you can buy and are a good use for stale bread. Cut a hunk of leftover baguette or country white bread into small cubes and fry them in olive oil until crisp. I prefer slightly woodsy cremini mushrooms in this salad, but regular white mushrooms are fine.

Instructions

Place spinach and mushrooms in large bowl; set aside.

Heat oil in large skillet over medium-high heat until shimmering. Add bread; fry, turning several times with slotted spoon, until crisp and golden, about 3 minutes. Transfer to paper towel–lined plate. Off heat, let remaining oil cool slightly, about 1 minute. Add garlic; cook until lightly colored, about 2 minutes. Whisk in lemon juice and salt and pepper to taste. Pour warm dressing over salad; toss. Add croutons; toss again. Serve immediately.