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Spinach Salad
Presented by Johnson & Wales University Student & Teaching Assistant Amber Brewer.

Yield: Serves 4
Serving Size: 5 ounces

INGREDIENTS                                     

1 packet ~ Baby Spinach, washed and spin dry                   

1 clove ~ Garlic, peeled and mashed into a puree               

2oz ~ Olive Oil                                                                   

1oz ~ Sherry Wine Vinegar                                                      

1 Tbsp ~ Sherry 

Salt to taste                                                                 

Cracked pepper to taste

1 ~ Globe tomatoe, peeled, seeded, julienne-cut

2oz ~ Romano Cheese, sliced paper thin                             

1 Tbsp ~ Balsamic Vinegar Reduction                                      

4 slices ~ Bread                                                                           

Method of Preparation

1.     Gather all ingredients together and equipment.

2.     Chiffonade the spinach and then place in bowl till service.

3.     Combine the vinegar, sherry and olive oil and mix together.

4.     Then add the tomatoes, e garlic, salt, and pepper.

5.     Shave the cheese on the slicer, very thinly.

6.     Prepare long rectangle croutons ½ x ½ x  4 inch

7.     Toast the croutons and brush with olive oil, salt, and pepper. Then re- toast.

8.     Pipe the reduction on the plate. Arrange 4 croutons into a square or triangle stack.

9.     To order toss  greens with  vinaigrette and cheese. Place in the center of the stacked croutons