Spinach, Mushroom and Tomato Salad With Garlic-Caper Vinaigrette 4.000

Mark Finkenstaedt

Sep 5, 2007

A flavor-packed vinaigrette makes this salad come alive. The dressing can be made a few days ahead and refrigerated in an airtight container for up to 1 week.


Servings: 4
Ingredients
  • 2 small cloves garlic
  • 2 teaspoons brined capers, drained
  • 1/4 teaspoon kosher salt, plus more as needed
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 6 cups loosely packed baby spinach (may substitute fresh greens of your choice), washed and dried
  • 8 cremini mushrooms, trimmed and quartered or thinly sliced (may substitute any small mushrooms)
  • 2 medium yellow tomatoes, cut into thin wedges

Directions

Lightly smash the garlic to remove the husks. Use the wet blade of a sharp knife to mince the garlic and the capers together; add a small pinch of kosher salt to form a paste. Transfer the paste to a small, lidded container and add the 1/4 teaspoon of salt, the vinegar and olive oil. Seal and shake vigorously until the dressing has emulsified.

Just before serving, combine the spinach, mushrooms and tomatoes in a mixing bowl. Drizzle with just enough of the vinaigrette to lightly coat the salad; toss well. Divide among individual plates and serve immediately; pass the remaining vinaigrette at the table.

Rate it

Recipe Source

From Frank Linn of Silver Spring.

Tested by Jane Black.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.