Spinach salad with mushrooms, Parmesan cheese and pine nuts
4 servings
30 minutes
Spinach salad with mushrooms, parmesan, and pine nuts is an exquisite dish of Italian cuisine that combines the freshness of greens, the tenderness of mushrooms, and the crunch of nuts. The recipe has its roots in Tuscan culinary traditions where simplicity and quality of ingredients are paramount. Spinach adds lightness to the salad while parmesan contributes a rich cheesy flavor. Pine nuts are roasted to a golden hue, releasing their buttery aroma. The dressing made from olive oil and balsamic vinegar harmonizes the dish, highlighting the natural notes of each component. This salad is an ideal choice for a light dinner or an elegant appetizer; it pairs well with meat and fish dishes or can stand alone as a culinary highlight on your table.
1
Wash the spinach, blanch it in salted water, and dry it.
- Spinach: 250 g
- Salt: to taste
2
Boil the mushrooms and slice them.
- Fresh mushrooms: 100 g
3
Peel the tomatoes and cut them into small cubes.
- Tomatoes: 100 g
4
Roast the pine nuts in a dry pan.
- Pine nuts: 2 tablespoons
5
Grate the cheese on a coarse grater.
- Parmesan (Parmigiano Reggiano): 50 g
6
Combine spinach, tomatoes, mushrooms, cheese, and nuts. Dress the salad. To make the dressing, mix olive oil with balsamic vinegar, salt, and pepper.
- Spinach: 250 g
- Tomatoes: 100 g
- Fresh mushrooms: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Pine nuts: 2 tablespoons
- Olive oil: 5 tablespoon
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
