This salad is a heap of roasted flavors. It captures summer goodness, though it’s warm and hearty enough for winter.
- handful of grape tomatoes
- 3-4 cloves garlic, sliced
- half an onion
- 5-6 mushrooms
- spinach greens
- olive oil
Halve the grape tomatoes and toss with olive oil and a pinch of salt. Roast with garlic cloves under the broiler for 10-15 minutes.
At the same time, caramelize the thinly sliced onion on the stove-top.
Rinse off a generous handful of spinach greens and get them ready in my serving bowl.
This alone would make a beautiful easy salad. But of course my onions were sweetening in the pan. I wanted them dark, soft, and blackened on the edges. These were done a few minutes after the tomatoes, and I dunked them on the greens too.
The last step is to take a handful of sliced button (or white) mushrooms and cook them in the still-hot onion pan. I cooked these until they had softened, browned, and released some moisture. I then poured in some balsamic vinegar and turned on the exhaust fan.
The vinegar evaporates fairly quickly as it simmers, but it leaves behind a syrupy reduction of sweet balsamic that blends perfectly with the mushroom.
I piled this on as the last layer of the warm salad, and it was speeectacular.