Spinach Salad with Bagna Cauda Dressing

• 4 tablespoons unsalted butter
• 5 anchovies, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 3 thyme sprigs
• Kosher salt
• Freshly ground pepper
• 1/4 cup coarse dry bread crumbs (see Note)
• 10 ounces baby spinach
• Freshly shaved Parmigiano-Reggiano cheese, for garnish

1. In a small saucepan, melt the butter over moderate heat until foaming.
2. Add the anchovies and cook over moderately low heat until dissolved, about 2 minutes.
3. Remove from the heat and whisk in the olive oil, vinegar and lemon juice.
4. Add the thyme sprigs and let steep for 20 minutes.
5. Discard the thyme and season the dressing with salt and pepper.
6. Meanwhile, in a small skillet, toast the bread crumbs over moderate heat, tossing, until golden, about 4 minutes.
7. Let the bread crumbs cool.
8. In a large bowl, toss the spinach with half of the dressing and bread crumbs and season with salt and pepper.
9. Transfer the salad to plates or a platter and top with the remaining bread crumbs and the shaved Parmigiano-Reggiano.
10. Pass the remaining dressing at the table and serve with lemon wedges.

unsalted butter, anchovies, extravirgin olive oil, red wine vinegar, lemon juice, thyme, kosher salt, freshly ground pepper, coarse dry bread crumbs, baby spinach, freshly shaved parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/spinach-salad-bagna-cauda-dressing (may not work)