Spinach Salad with Marinated Onion & Mushrooms
Spinach from our garden! How do we have it so soon? We planted it last fall, that's how. It overwintered beautifully in our coldframes, and some we left exposed in open ground survived as well and is now recovered and grown enough to pick.
With a bit of luck you will start to see some spinach for sale out there that has been grown in hoop houses, and it won't be too long before spinach grown in the open is available as well. The asian flavours are not the usual mushroom marinade, but they make a nice change from the usual, and go well with the onions. The onions were an exciting find this month, and I'll tell you more about them tomorrow. But seriously; get out there and look for "pink onions"! You won't be sorry.
4 side servings
2o minutes prep time - plus 2 to 24 hours marinating time
Marinate the Onion:
1 medium pink onion (or other mild sweet onion)
1 cup rice vinegar
1 tablespoons sugar
1 teaspoon salt
Peel the onion, and cut it in half from top to bottom. Cut each half into thin horizontal slices, and cut them in half across. Put the onion pieces into a non-reactive container and add the vinegar, sugar and salt. Cover and marinate for 2 to 24 hours. (In the fridge if it's for more than a couple of hours.)
This will make considerably more onion than required for this salad, but it will keep in the fridge for up to a week, and can be used in a number of other applications; try it on sandwiches, burgers, eggs, etc.
Marinate the Mushrooms:
125 grams (1/4 pound) button mushrooms
1 teaspoon finely grated fresh ginger
2 teaspoons toasted sesame oil
1/4 cup light soy sauce
1/2 cup rice vinegar
2 teaspoons sugar
Clean and slice the mushrooms, and put them in a non-reactive container. Add the remaining ingredients, and stir gently but well. Cover an marinate for 2 to 24 hours, again putting the mushrooms in the fridge if the marinating time will be more than several hours.
Make the Salad:
4 to 5 cups tender young spinach, or mixed spinach and lettuce
Wash, drain and tear up the spinach (and lettuce) leaves, and arrange them on serving plates or in a salad bowl.
Lift the mushrooms out of their marinade with a slotted spoon and arrange them over the spinach. Lift a couple of tablespoons of the marinated onions from their marinade and arrange them over the salad. Drizzle as much of the mushroom marinade over the salad as you would like for a dressing. Serve at once.
With a bit of luck you will start to see some spinach for sale out there that has been grown in hoop houses, and it won't be too long before spinach grown in the open is available as well. The asian flavours are not the usual mushroom marinade, but they make a nice change from the usual, and go well with the onions. The onions were an exciting find this month, and I'll tell you more about them tomorrow. But seriously; get out there and look for "pink onions"! You won't be sorry.
4 side servings
2o minutes prep time - plus 2 to 24 hours marinating time
Marinate the Onion:
1 medium pink onion (or other mild sweet onion)
1 cup rice vinegar
1 tablespoons sugar
1 teaspoon salt
Peel the onion, and cut it in half from top to bottom. Cut each half into thin horizontal slices, and cut them in half across. Put the onion pieces into a non-reactive container and add the vinegar, sugar and salt. Cover and marinate for 2 to 24 hours. (In the fridge if it's for more than a couple of hours.)
This will make considerably more onion than required for this salad, but it will keep in the fridge for up to a week, and can be used in a number of other applications; try it on sandwiches, burgers, eggs, etc.
Marinate the Mushrooms:
125 grams (1/4 pound) button mushrooms
1 teaspoon finely grated fresh ginger
2 teaspoons toasted sesame oil
1/4 cup light soy sauce
1/2 cup rice vinegar
2 teaspoons sugar
Clean and slice the mushrooms, and put them in a non-reactive container. Add the remaining ingredients, and stir gently but well. Cover an marinate for 2 to 24 hours, again putting the mushrooms in the fridge if the marinating time will be more than several hours.
Make the Salad:
4 to 5 cups tender young spinach, or mixed spinach and lettuce
Wash, drain and tear up the spinach (and lettuce) leaves, and arrange them on serving plates or in a salad bowl.
Lift the mushrooms out of their marinade with a slotted spoon and arrange them over the spinach. Lift a couple of tablespoons of the marinated onions from their marinade and arrange them over the salad. Drizzle as much of the mushroom marinade over the salad as you would like for a dressing. Serve at once.
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