Recipe: Baby Spinach Salad with Beet Pickled Shallots and Shiitake “Bacon” | Sponsored | Recipes | Hudson Valley | Hudson Valley; Chronogram
comment
ngi-spinachsalad-1.jpg
More and more fresh produce is popping up at farmers' markets now that the warm weather is here to stay, and it can be easy to overbuy fruits and vegetables. Pickling or fermenting produce is a fantastic way to preserve extra food, help aid digestion, and excite your palate with new flavors.

Pickled or fermented foods provide acid, sharp, tangy elements to a plate while preserving nutrients and helping break the foods down so they are more easily digestible. This spinach salad from Natural Gourmet Institute has a vibrant aesthetic finish with beet-pickled shallots that provide a slightly pungent punch. These beet-pickled shallots will last a few weeks in your refrigerator (getting stronger the longer they sit), so make extra to top on other favorite dishes!

Baby Spinach Salad with Beet Pickled Shallots and Shiitake “Bacon”

Serves 6

For the Shiitake ‘Bacon’

  • ½ pound shiitake mushrooms
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt

For the Beet Pickled Shallots

  • 1 small red beet
  • 2 lemons
  • 2 large shallots

For the Salad

  • 5 ounces baby spinach
  • 1/3 cup toasted pine nuts

    Directions

  • Preheat oven to 350° F. Destem shiitake mushrooms, and thinly slice shiitake tops. 
  • Massage sliced shiitakes with olive oil and sea salt and spread into a single layer on a parchment lined baking sheet. Bake for 20 to 25 minutes, stirring once, or until crispy and golden.
  • Peel and grate the beet. Juice the lemons and pour juice over beet. Allow mixture to sit for 5 minutes. Peel and thinly slice shallots into rings. Strain beet mixture over shallots (reserving grated beets for future use) and allow shallot rings to pickle for 15 minutes or overnight in the refrigerator. Strain before serving.
  • Toast pine nuts on a baking tray in the oven for 5 minutes or until lightly golden. 
  • Toss spinach with sherry vinaigrette (see below) and garnish with beet pickled shallots, toasted pine nuts and shiitake ‘bacon’.

Sherry Vinaigrette

Yield: 1/3 cup, or approximately 4 servings

  • 1 garlic clove
  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon sea salt
  • ½ teaspoon maple syrup
  • 3 tablespoons olive oil

Directions

  • Mince garlic and add to a medium bowl along with Dijon, sherry vinegar, sea salt and maple syrup.
  • Whisk mixture to combine and slowly stream in olive oil while whisking to form vinaigrette. 
  • Serve with Baby Spinach Salad (see above).

Want to learn how to make more recipes like this? Check out Natural Gourmet Institute’s upcoming classes.
This content is made possible by our sponsor. It does not necessarily reflect the attitude, views, or opinions of the Chronogram editorial staff.

Add a comment

Latest in Food & Drink

  • Cherry (Tomato) on Top: Bloody Mary Festival Comes to the Hudson Valley
  • Cherry (Tomato) on Top: Bloody Mary Festival Comes to the Hudson Valley

    You can try 100 Bloody Marys and they’d all have their own special twist. Though professional bartenders and home mixologists alike have debated the best recipe around, you can taste and vote for the best tomato-and-vodka concoctions in the Hudson Valley at The Bloody Mary Festival at Uptown Kingston's Senate Garage.
    • Feb 19, 2020
  • Understanding New York’s New Hemp Laws: a Q&A with Attorney Marissa Weiss
  • Understanding New York’s New Hemp Laws: a Q&A with Attorney Marissa Weiss

    In early December, Governor Andrew Cuomo signed legislation that dramatically changed the legal and regulatory framework for New York's hemp industry. We asked Marissa Weiss, Esq., an associate attorney at the Walden-based firm Jacobowitz & Gubits to help us wade through the weeds and understand what just went down in Albany.
    • Feb 15, 2020
  • 10 of Our Favorite Restaurants in Putnam County
  • 10 of Our Favorite Restaurants in Putnam County

    Amidst the thousands of acres of preserved forests, lakes, and state parks, Putnam County has fewer residents and vibrant town centers than other counties of the same land mass. While it's always had its share of diners and delis, the last 10 years have seen the local Putnam County restaurant scene spread out and diversify. Now, no matter where in the county you are, you're close to a delicious meal. Here are 10 of our favorite restaurants in Putnam County.
    • Feb 14, 2020