Wilted Spinach and Basil Salad

comments (0) August 4th, 2008

KitchenGardener Magazine, archive

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Sizzling dressing with garlic and prosciutto, poured over spinach and basil leaves, causes the salad to wilt slightly.

Photo: Boyd Hagen

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Ingredients:
8 cups (about 1-1/2 lb.) spinach
2 cups fresh basil leaves
1/4 cup lightly toasted pine nuts
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
3 oz. thinly sliced prosciutto, cut into 1/4-in. dice
Freshly ground black pepper
1/2 cup freshly grated Parmesan

4 servings

Wash, stem, and spin dry the spinach and basil. Toss the leaves together with the pine nuts in a large bowl. Leaves can be torn if desired.

Heat the oil over medium heat in a small sauce pan. Add the garlic and cook until it begins to sizzle, but not brown. Stir in the prosciutto and cook 35 to 45 seconds.

Pour enough of the sizzling dressing over the greens to coat them lightly but thoroughly. Toss well. If the greens do not seem to be wilting sufficiently, place them in a stainless steel bowl over a pan of simmering water and continue to toss them. Season the salad with pepper. Sprinkle each serving with Parmesan.

Recipe by Sarah Leah Chase
April 1997
from issue #8