Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

Serves 4


11/2 pounds flat-leaf spinach stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed)

½ pound cremini mushrooms or white mushrooms, cleaned, stems trimmed, sliced thin

½ cup extra-virgin olive oil 

3 cups stale French or Italian-style bread cut into 3/4-inch cubes

2 medium cloves of garlic minced

¼ cup lemon juice from 2 medium lemons

Kosher salt & freshly ground black pepper 


Place spinach and mushrooms in large bowl; set aside.

Heat oil in large skillet over medium-high heat until shimmering. Add bread; fry, turning several times with slotted spoon, until crisp and golden, about 3 minutes. Transfer to paper towel–lined plate. Off heat, let remaining oil cool slightly, about 1 minute. Add garlic; cook until lightly colored, about 2 minutes. Whisk in lemon juice and salt and pepper to taste. Pour warm dressing over salad; toss. Add croutons; toss again. Serve immediately.