Spinach Salad with Bagna Cauda Dressing
Ingredients
- 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
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