SPINACH, MUSHROOM AND TOMATO SALAD WITH GARLIC-CAPER VINAIGRETTE
Steps:
- Lightly smash the garlic to remove the husks. Use the wet blade of a sharp knife to mince the garlic and the capers together; add a small pinch of salt to form a paste. Transfer the paste to a small, lidded container and add the 1/4 teaspoon of salt, the vinegar and the olive oil. Seal and shake vigorously until the dressing has emulsified.
- Just before serving, combine the spinach mushrooms and tomatoes in a small bowl. Drizzle with just enough of the vinaigrette to lightly coat the salad; toss well.
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