Insalata Di Spinaci Recipe

Prepare spinach

Wash the baby spinach thoroughly in cold water, spin or pat dry until mostly dry. Remove any tough stems and transfer to a large salad bowl.

Slice mushrooms

Clean mushrooms with a damp cloth or quick rinse and pat dry. Trim stems if needed and slice mushrooms about 1/8–1/4 inch thick. Add sliced mushrooms to the bowl with the spinach.

Slice onion

Peel the red onion and cut into very thin half-moon slices. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add olives and cheese

Pit and halve olives if whole, then add to the bowl. Shave Parmigiano Reggiano into thin shards using a vegetable peeler and reserve about 2 tablespoons for garnish; add the rest to the salad bowl.

Season lightly

Drizzle 1 tablespoon extra-virgin olive oil over the assembled salad ingredients and sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently to combine and coat while you finish the vinaigrette.

Combine vinegar, Dijon mustard, honey, minced shallot, minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or jar.

Whisk in 4 tablespoons extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Alternatively, cover jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt, pepper, or 1/2 teaspoon more honey if too sharp.

Let dressing sit for 2–5 minutes to mellow the shallot and garlic flavors, then give it a final whisk or shake before using.

Pour vinaigrette over the salad little by little (start with about 2 tablespoons), then toss gently but thoroughly to coat leaves and vegetables. Add more dressing to taste — you will likely use 2–4 tablespoons total depending on preference.

Taste and adjust final seasoning with additional salt and pepper if needed. Transfer to a serving platter or bowls, garnish with reserved Parmigiano Reggiano shavings, and serve immediately.