≡   Categories
Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette

2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)
18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
3/4 cup caramelized almonds (see recipe)


For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds. Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week. For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.

Source: cooking.nytimes.com