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Joined: Jan 2006
I don't know either, Daphne, other than the obvious if it looks bad. Maybe to be on safe side, use it as a cooked veggie rather than a fresh salad?
AND, when you get some more fresh spinach, look at this I just found this a.m. - hope I can find some at the farmer's market today. It was in a Food & Wine newsletter.
* Exported from MasterCook *
Warm Spinach Salad with Soft-Poached Eggs
Salt
4 large eggs
1 pound baby spinach
5 tablespoons extra-virgin olive oil
1/4 cup sherry vinegar
2 tablespoons balsamic vinegar
2 large shallots -- thinly sliced
2 teaspoons coarsely chopped thyme
Freshly ground pepper
In a small saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over moderately high heat for 5 minutes. Using a slotted spoon, transfer the eggs to a bowl of cold water and let stand for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
Description: "Recipe by Peter Berley"
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Just sounds so good to me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com