BABY SPINACH SALAD WITH LEMON AND PARMESAN
1 tablespoon freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
1 small garlic clove, halved
6 ounces baby spinach
About 3-inch chunk Parmigiano-Reggiano cheese
Coarse sea salt and freshly ground black pepper to taste
Place the lemon juice in a small bowl. Whisking constantly, slowly add the oil in a steady stream, and whisk until the vinaigrette is creamy. Set aside.
Rub the inside of a large bowl with the cut side of half the garlic clove (reserve the remaining half for another use). Add the spinach, drizzle with the reserved lemon vinaigrette, and toss gently to coat.
Divide the salad evenly among 4 plates. Using a vegetable peeler, shave the cheese in wide sheets over each salad. Season with salt and pepper to taste or pass them on the side.
Servings: 4
Source: The Modern Vegetarian Kitchen by Peter Berley
1 tablespoon freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
1 small garlic clove, halved
6 ounces baby spinach
About 3-inch chunk Parmigiano-Reggiano cheese
Coarse sea salt and freshly ground black pepper to taste
Place the lemon juice in a small bowl. Whisking constantly, slowly add the oil in a steady stream, and whisk until the vinaigrette is creamy. Set aside.
Rub the inside of a large bowl with the cut side of half the garlic clove (reserve the remaining half for another use). Add the spinach, drizzle with the reserved lemon vinaigrette, and toss gently to coat.
Divide the salad evenly among 4 plates. Using a vegetable peeler, shave the cheese in wide sheets over each salad. Season with salt and pepper to taste or pass them on the side.
Servings: 4
Source: The Modern Vegetarian Kitchen by Peter Berley
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