How to Make Warm Spinach Salad

This recipe provides flavorful use of textures. Start or finish a meal with this easy and healthy, yet elegant salad. Serves six.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 3 large eggs
• 3/4 lb. baby spinach washed and dried
• 5 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 tbsp. balsamic vinegar
• salt and cracked black pepper to taste
• 1 (16 oz.) can artichoke hearts in brine
• 2 oz. gruyere cheese
• Groceries
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Mixing Bowls
• Salad Bowls
• Salad Plates
• Salad Spinners
• Salda Utensils
• Wooden Spoons
• Mixing bowls
• Measuring cups

1. Simmer eggs in just-boiling water and cook for 15 minutes, or until hard. Peel and cut eggs coarsely when they have cooled.

2. Place spinach in a large bowl.

3. Whisk together the olive oil, red wine vinegar, balsamic vinegar, salt and pepper in a small bowl.

4. Drain the artichokes and cut them into quarters.

5. Combine the artichokes and the oil and vinegar mixture in a frying pan. Cook over medium heat, stirring occasionally, until the artichokes are warm.

6. Remove from heat and check seasoning.

7. Add the artichokes and dressing to the spinach and toss.

8. Transfer to a large serving bowl and garnish with the chopped egg.

9. Top the salad with paper-thin strips of gruyere cheese (cut with a cheese shaver or vegetable peeler).

Tips & Warnings

• It's helpful to boil the eggs in advance so they have time to cool.

• If you don't have a cheese grater, try using a vegetable peeler.