Tuesday, August 19, 2014

Spinach Salad à la Sharon

Sorry – no picture of my own salad – yet. Next time. Perhaps. In the meantime, here is a BBC photo of a spinach salad recipe that is pretty close to what mine looks like:

This recipe is beyond simple, and works equally well for a family or for a large party. It is best to only dress as much of the spinach and such as you need. Then you can enjoy the rest later if there are left-overs. Otherwise, the left-overs are too soggy to enjoy.

Fresh washed spinach – spin or pat dry if it is wet.
Small red onion, sliced thinly and pre-soaked in cold water and salt to take off the edge. Drain & dry. NOTE: I probably only use half this much onion, but then again I usually have medium sized onions on hand.
¾ c
Walnuts, chopped coarsely, and toasted in a cast iron griddle with a mix of sugar and spicy paprika added near the end of the toasting. If you have too many walnuts, they keep well in a glass jar for other uses, like snacking.
3 c
¾ c
Navy and/or butter beans – use whatever you had handy. Either or both. I find that 2 390ml cans works well for the 4X version.
2 c
½ c
Crumbled feta cheese. I like the Doric Macedonian feta - available locally.
1 c
¼ c
Red wine vinegar – or what you have. A mix of sherry vinegar & white wine vinegar works well – maybe even better.
1 c
¼ c
Vegetable oil
Cloves of garlic, minced
2 tsp
½ tsp

Salt & pepper to taste.

No comments:

Post a Comment