Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

Name: Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing
Yield: Serves 4
Ingredients: 1 1/2 pounds, flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed); 1/2 pound, cremini mushrooms or white mushrooms, cleaned, stems trimmed, sliced thin; 1/2 cup, extra-virgin olive oil; 3 cups, stale French or Italian-style bread cut into 3/4-inch cubes; 2 medium cloves, garlic, minced; 1/4 cup, lemon juice from 2 medium lemons; , Salt and ground black pepper

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Appears in Cook's Illustrated March/April 1997

SERVES4

TIME25 minutes

WHY THIS RECIPE WORKS

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it...

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