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I love a good spinach salad and this one is fast and easy! I like shaving the spinach, which is basically cutting into thin strips, it helps with easy fork distribution and also gives a different texture. This is a salad that is best dressed right before serving as the thin strips of spinach can start to wilt quickly. I love this fresh salad filled with red onion, toasted pine nuts, raisins and Parmigiano-Reggiano. Enjoy!
SHAVED SPINACH WITH SALAD WITH TOASTED PINE NUTS, RED ONION, RAISINS AND PARMIGIANO-REGGIANO
Ingredients
Salad Dressing
Extra virgin olive oil, to taste
Red wine vinegar, to taste
Dried oregano, to taste
Chili flakes, to taste
Honey, to taste
Lemon juice, to taste
Salt, to taste
Freshly cracked pepper, to taste
225g fresh spinach, cut into a chiffonade or finely chopped
50g pine nuts, toasted
60g golden raisins, hydrated optional (see method)
1/2 or 1/4 of a small red onion, sliced into thin strips
Parmigiano-Reggiano, finely grated, to taste
Method
Dressing - This can be all to taste so sort of eyeball it and adjust to your liking. Whisk together, extra virgin olive oil, red wine vinegar, dried oregano, chili flakes, honey, lemon juice in a medium bowl. Season to taste with salt and freshly cracked pepper. Set aside, can be made a day before to let the flavours mingle.
In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl and set aside.
3. If you want to hydrate the raisins just add the raisins to a bowl and cover with hot water. Let sit for ten minutes and then drain.
4. Add the dressing to your bowl with all the ingredients and mix to coat everything. Plate and garnish with Parmigiano-Reggiano. Enjoy!
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