{"id":1711,"date":"2010-03-09T06:19:51","date_gmt":"2010-03-09T14:19:51","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1711"},"modified":"2010-03-09T06:19:51","modified_gmt":"2010-03-09T14:19:51","slug":"garlic-crostini-with-spinach-mushroom-and-parmigiano-salad","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1711","title":{"rendered":"Garlic Crostini with Spinach, Mushroom, and Parmigiano Salad"},"content":{"rendered":"<p><strong>Recipe courtesy <em>Fine Cooking<\/em>, by Joanne Weir\u00a0<\/strong><strong>\u00a0<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">For the vinaigrette<\/span>:<br \/>\n2 Tbs. extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>1 Tbs. fresh lemon juice (from about half a lemon)<br \/>\n1 tsp. finely grated lemon zest \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>1 small shallot, minced (1-1\/2 Tbs.)<br \/>\n1 medium clove garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>Kosher salt and freshly ground black pepper<\/p>\n<p><span style=\"text-decoration: underline;\">For the salad and crostini<\/span>:<br \/>\nSix 1\/2-inch-thick slices coarse-textured Tuscan-style bread<br \/>\n2 cloves garlic, cut in half lengthwise\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>Kosher salt and Fresh ground black pepper<br \/>\n2 Tbs. extra-virgin olive oil; more for drizzling<br \/>\n2 \u00bd cups small fresh button mushrooms, stems discarded, caps halved<br \/>\n6 cups loosely packed spinach leaves, washed and dried<br \/>\nParmigiano-Reggiano for shaving<\/p>\n<p>In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.<\/p>\n<p>Make the salad:<\/p>\n<p>Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the bread slices on a baking sheet and broil until crispy and light golden on top, 1 to 2 minutes. Flip and broil the other sides until golden, about 1 minute. Rub one side of the toasted bread\u00a0with the cut sides of the garlic. Sprinkle each slice with a small pinch of salt and set aside.<\/p>\n<p>Heat the oil in a 10-inch skillet over medium-high heat. When the oil is shimmering, add the mushrooms and stir to coat in the oil. Let the mushrooms cook undisturbed until the liquid they release evaporates and they&#8217;re deep golden brown, 5 to 7 minutes. Sprinkle with 1\/2 tsp. salt, stir, and continue cooking, stirring occasionally, until most sides are nicely browned, 3 to 5 minutes more. Season to taste with more salt and pepper. Remove from the heat and let cool slightly.<\/p>\n<p>Toss the spinach and vinaigrette in a large bowl. Put the bread slices on four or six plates and drizzle each slice with a little olive oil. Divide the spinach among the plates, arranging it on the top of the bread but leaving part of the bread exposed. Top with the mushrooms. Using a cheese shaver or vegetable peeler, shave a few thin slivers of Parmigiano over the top. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe courtesy Fine Cooking, by Joanne Weir\u00a0\u00a0 For the vinaigrette: 2 Tbs. extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Tbs. fresh lemon juice (from about half a lemon) 1 tsp. finely grated lemon zest \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 small shallot, minced (1-1\/2 Tbs.) 1 medium clove garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kosher salt and freshly ground black pepper For the salad and crostini:&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":227,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1711","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1711"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1711\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/227"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}