Dean’s Spinach & Mushroom Salad
I discovered by accident when Dean was a toddler that he loved Salads. We were at a Pizza place, I got him a Pizza, and myself a Salad, and he propped himself onto my lap and stuck his fingers into my Lettuce. Spinach also happened by accident, because who ever would have thought? Mushrooms are a new discovery, he used to detest, and has now acquired a palate for. This is by far his favorite Salad, he loves popping the stems out of the Mushrooms, and the fact that he can cut through them with his butter knife. He’s always very proud to be working with me in the kitchen; “We’re both chefs mom, right?” And even prouder to put his Salad at the table.
Follow Dean’s easy steps below for this simple and delicious nutrient dense Salad.
Organic Ingredients: Serves 4
4 Cups Baby Spinach
4 Cups Cremini Mushrooms, washed and dried
1 Tablespoon Extra Virgin Olive Oil, for cooking
Sea Salt, to taste
Dressing:
Asian Toasted Sesame Oil, just a little, approx 10 drops.
Soy Sauce, 2 Tablespoons approx.
Method:
Pop stems from Mushrooms and discard. Chop Mushrooms into even sized crescents.
Cook in a non stick pan, with Olive Oil on medium heat.
Season with Salt.
Adults only, continue to cook on high heat for approx. 10 minutes or until nicely browned.
Line Salad plate with Spinach. Add Toasted Sesame Oil. Add Soy Sauce. Toss with your fingers. Toss with your fingers; add Mushrooms. Taste, adjust seasoning.
Et Voila! Bravo Dean