Spinach Salad with Caramelized Onions and Blue Cheese
Whitestone Lake cottager Kris Bigourdan’s easy spinach salad goes well with anything from the grill, she says, “or you can turn it into a meal by adding hard-boiled eggs and mushrooms.”
- Serves: 6-8 side-dish portions
- Course: Snack
- 1/4 cup olive oil, divided (60 ml)
- 4 white onions, thinly sliced
- 2 tbsp mayonnaise (30 ml)
- 1 tbsp grainy Dijon mustard (15 ml)
- 1 tsp fresh lemon juice (5 ml)
- 1/2 tsp soy sauce (2 ml)
- 1 tsp balsamic vinegar (5 ml)
- Salt and freshly ground black pepper
- 8 cups baby spinach (2 L)
- 1/2 cup crumbled blue cheese (approx.) (125 ml)
- Place 2 tbsp (30 ml) olive oil and onions in a cold pan. Cook gently over medium-low heat for about 10 minutes, stirring often.
- When onions are soft, turn up heat to medium-high and let them brown a bit, stirring frequently, about 10–20 minutes. “You gotta stay with them,” Kris says. When they’re nicely caramelized, remove from heat and set aside to cool.
- To make dressing: Place mayonnaise in a small bowl and add Dijon, lemon juice, soy sauce, vinegar, and remaining olive oil in the order given, whisking in each one as you go. Season to taste.
- When ready to serve, toss spinach in a large salad bowl with just enough dressing to lightly coat leaves. Add blue cheese and about half of onions. Toss again, adding more onions, if desired. (See Tip, below.)
- Tip: You almost certainly won’t use all the onions, but when you’re taking the time to caramelize them for this salad, it makes sense to do more than you’ll need. They’ll keep, covered in the fridge, for a couple of days. Use the leftovers to top burgers or barbecued steak, add them to a grilled vegetable platter, or serve with eggs at breakfast.