This salad is so fresh tasting and a great use of Farmers Market spinach. I loved it so much, it was my entire meal!
By MELISSA CLARK
Published: June 4, 2008 in New York Times: Dining In
Time: 20 minutes
1/4 cup pine nuts
1 garlic clove, finely chopped
1 anchovy fillet chopped
Kosher salt, to taste
Pinch red pepper flakes
2 1/2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
6 ounces spinach leaves, trimmed (about 8 cups)
1/4 cup golden or black raisins.
1. In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 minutes. Pour onto a plate to cool.
2. Using a mortar and pestle, mash garlic, anchovy, a pinch of salt and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
3. Place spinach in a large bowl; add vinaigrette and toss well to combine. Add pine nuts and raisins. Toss once more and serve.
Yield: 2 to 4 servings.
By MELISSA CLARK
Published: June 4, 2008 in New York Times: Dining In
Time: 20 minutes
1/4 cup pine nuts
1 garlic clove, finely chopped
1 anchovy fillet chopped
Kosher salt, to taste
Pinch red pepper flakes
2 1/2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
6 ounces spinach leaves, trimmed (about 8 cups)
1/4 cup golden or black raisins.
1. In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 minutes. Pour onto a plate to cool.
2. Using a mortar and pestle, mash garlic, anchovy, a pinch of salt and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
3. Place spinach in a large bowl; add vinaigrette and toss well to combine. Add pine nuts and raisins. Toss once more and serve.
Yield: 2 to 4 servings.
No comments:
Post a Comment