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Ingredients

• For the Dressing
• 1 head garlic
• 1 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 3 anchovy fillets
• 1 large egg yolk
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar
• Freshly ground pepper
• For the Salad
• 1/2 pound pancetta, diced
• 3 thick slices ciabatta bread
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground pepper
• 1/2 pound cremini mushrooms, sliced
• Juice of 1 lemon
• 1 pound small heirloom tomatoes, halved or cut into wedges
• 1/4 pound small mozzarella balls, quartered
• 1/3 cup loosely packed fresh parsley

Description

Food Network Invites You To Try This Bistro Salad With Spinach-Caesar Dressing Recipe From Food Network Magazine.

Food Network