Garlic Crostini with Spinach, Mushroom & Parmigiano Salad

Garlic Crostini with Spinach, Mushroom & Parmigiano Salad
Photo by Scott Phillips


  • 1 Tbs. fresh lemon juice (from about half a lemon)
  • Freshly ground black pepper
  • 10 oz. small fresh button mushrooms, stems discarded, caps halved (about 2-½ cups)
  • 1 tsp. finely grated lemon zest (from about half a lemon)
  • Six ½-inch-thick slices coarse-textured Tuscan-style bread
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, cut in half lengthwise
  • + 7 more ingredients
    • 1 small shallot, minced (1-½ Tbs.)
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. extra-virgin olive oil; more for drizzling
    • 6 cups loosely packed baby spinach leaves, washed and dried (about 6 oz.)
    • 1 medium clove garlic, minced
    • Kosher salt
    • Parmigiano-Reggiano for shaving

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.

View full recipe at Fine Cooking


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