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Source: The Working Family's Cookbook

Spinach Salad with Cherry Tomatoes and Croutons
You make the dressing right in the serving bowl. What could be easier?
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 bunch spinach, about 3/4 pound
2 cups cubed white bread, 1/2 to 3/4 inch cubes
1/2 cup olive oil
salt, to taste
freshly ground pepper, to taste
2 to 6 anchovy fillets, rinsed
1 medium size clove garlic, freshly chopped
grated rind of one lemon
2 teaspoon lemon juice
1 tablespoon red wine vinegar
1/2 pound cherry tomatoes
1 tablespoon Grated Parmesan cheese

Stem and rinse the spinach carefully. Drain in a colander and spin dry.

Heat the oven to 425 degrees. Toss the bread cubes with 2 tablespoons of the oil on a baking sheet. Season with salt and pepper. Bake the croutons for 20 to 25 minutes, tossing occasionally, until golden brown and crisp.

Meanwhile, mash the anchovies into a paste on a plate. Add a pinch of salt and the garlic and mash until blended. Transfer the mixture to a salad bowl. Add the lemon rind. Whisk in the lemon juice and the vinegar. Slowly whisk in the remaining 6 tablespoons oil until emulsified.

Add the spinach to the bowl along with the tomatoes and croutons. Sprinkle with the Parmesan cheese and pepper to taste. Toss before serving.

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Although you can serve this dressing as a dip, try it on a salad.
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