- Prep
- 20 min
- Cook
- 40 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 140 kcal
Quick summary
“The spinach salad with olive oil and garlic combines tender leaves of fresh spinach with an olive oil flavored with golden garlic slices and crispy salami strips. This rustic composition uses the gentle heat of the seasoned olive oil to delicately wilt the green leaves, enhancing their velvety texture.”
What you need to know
- Slow browning of garlic slices in olive oil infuses aromatic oils into liquid base without burning garlic.
- The sautéed salami strips release seasoned cured fat that provides balanced salinity and depth to the dish.
- The contact of the warm olive oil with the raw spinach softens the vegetable fibers while maintaining the bright green tone and vitamins.
Ingredients
Main
- Spinach
- Olive oil
- Garlic
- Salami
Instructions
Principal
- Wash and cut the spinach into sticks.
- Peel and crush the garlic cloves.
- Serve immediately to enjoy the fresh flavor.
- Add 3 tablespoons of olive oil and mix well to coat all ingredients.
- In a large bowl, mix the spinach, minced garlic, and cubed salami.
- Add 2 more tablespoons of olive oil and mix again.
Chef's tips
- Wash the spinach carefully and dry the leaves completely in a salad spinner so that the residual water does not dilute the warm olive oil.
- Remove garlic from skillet as soon as it turns pale golden, as residual heat continues darkening thin slices.
- Pour the hot aromatic sauté over the leaves on the platter immediately before serving to preserve the balanced texture.
Variations
- Sprinkle toasted chopped walnuts or golden pine nuts over the salad to introduce a crunchy contrast to the soft vegetable.
- Add fine lemon zest or a tablespoon of reduced balsamic vinegar over the olive oil for an acidic touch.
- Add shavings of aged parmesan cheese or pecorino cheese on top of the spinach at the moment of serving.
Substitutions
- Sliced salami can be replaced by raw parma-style ham in strips, small fried bacon cubes, or smoked loin.
- Spinach leaves can be combined with tender wild arugula leaves, chopped watercress, or very thinly sliced collard greens.
- Extra virgin olive oil can be replaced by clarified butter melted with fresh herbs.
How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. As the spinach leaves will already be softened by the warm olive oil, the remaining salad can be consumed cold or heated quickly in a skillet to accompany pasta.
Can it be frozen?
It is not recommended to freeze this salad, as spinach with olive oil and salami completely loses its consistency when thawed, becoming watery. It is a preparation that is made in minutes, and it is recommended to consume it always fresh.
What to serve with
Combines very well as a garnish for grilled chicken fillets, pork chops on the griddle, poached eggs, or baked white fish. Accompanies slices of Italian bread toasted with olive oil and glasses of light and mineral dry white wine.
Frequently asked questions
Should the spinach leaves be cooked in the pan or just drizzled?
Simply drizzle the raw leaves with the hot oil and garlic; the heat of the sauté is enough to wilt them gently.
What is the most suitable type of salami for sautéing?
Cured Italian-style or hamburger-style salamis, thinly sliced into strips, provide excellent crunch and aroma.
How to prevent garlic from becoming bitter when browning in olive oil?
Keep the heat low to medium and stir constantly; remove the skillet from the heat at the first sign of light browning of the edges.
Can I use frozen spinach to make this salad?
Not indicated, as frozen spinach comes already cooked and mashed, losing the leaf structure necessary for the salad.
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