Restaurants›Alibi Room›Spinach Salad - Large Recipe

Spinach Salad - Large Recipe

Inspired by Alibi Room
Time20m
Serves6

Fresh spinach tossed with dried cranberries, goat cheese, candied pecans and balsamic vinaigrette dressing

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Ingredients

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Salad

Balsamic Vinaigrette

Optional Garnish

Method

Salad

1

Prepare spinach

Rinse the baby spinach thoroughly in cold water to remove any grit. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Transfer to a large salad bowl that can comfortably hold 10 cups of greens.

2

Prep onion and cheese

Thinly slice half a small red onion until you have about 1/2 cup. Crumble 3 ounces of soft goat cheese with a fork into small bite-sized pieces and set aside in a small bowl.

3

Add dried fruit and pecans

Add 1 cup dried cranberries and 1 cup candied pecans to the bowl with the spinach. If candied pecans are large, roughly chop them to make them easier to eat and distribute.

4

Combine

Just before serving, toss the spinach, cranberries, candied pecans and sliced red onion gently to combine and distribute ingredients evenly.

Balsamic Vinaigrette

5

Mince shallot

Peel and finely mince one small shallot until you have about 1 tablespoon. This adds a mild savory bite to the dressing.

6

Emulsify dressing

In a jar or small bowl, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, the minced shallot, and a pinch of salt and pepper. Whisk briefly, then slowly stream in 1/2 cup extra-virgin olive oil while whisking vigorously (or secure the jar and shake vigorously) until the dressing is glossy and emulsified. Taste and adjust seasoning with additional salt, pepper or 1 tablespoon fresh lemon juice if desired.

Assembly & Serving

7

Dress the salad

Drizzle about half of the vinaigrette over the prepared spinach mixture (start with roughly 3-4 tablespoons). Using salad tongs or clean hands, toss gently but thoroughly to coat greens evenly. Add additional vinaigrette to taste — the recipe should yield enough for the large salad but avoid overdressing; you can always serve extra on the side.

8

Add goat cheese and garnish

Scatter the crumbled goat cheese over the dressed salad and finish with an extra 1/4 cup candied pecans if desired for presentation and crunch. Give the salad one gentle lift to distribute the cheese without breaking it up too much.

9

Serve

Serve immediately so the spinach remains crisp. Provide extra dressing on the side for guests who prefer more.