Thursday, May 24, 2012
Spinach and Mushroom Salad
For 2 servings
7 cups baby spinach (120 g)
6 button (white) mushrooms, thinly sliced
1 tbsp. lemon, freshly squeezed
1/2 orange, pressed and zested
1/2 tsp Dijon mustard
2 tbsp. extra virgin olive oil
salt and ground pepper to taste
Prepare the spinach and put it in a large bowl. Set aside
Prepare the mushrooms by thinly slicing them and transferring them to a small bowl. Season with salt and pepper and pour in half of the lemon juice. Set aside.
Grate half of the orange to obtain the zest, then juice it. Put the zest and juice into a small bowl. Pour in the remaining lemon juice, mustard and oil. Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified. Pour the vinaigrette over the spinach.
Peel the remaining orange, cut into small pieces and add to the spinach. Add the mushrooms and toss well. Serve.