Spinach salads are ubiquitous on menus. For this recipe to be worth special notice, the quality of spinach is paramount. Use overwintered spinach, if possible. It’s worth the search at farmer’s markets. Otherwise, use crinkly leafed spinach like the Bloomsdale variety — definitely forget the triple-washed baby spinach that has neither taste nor body.
Ingredients
Fresh spinach, washed and thoroughly dried
New potatoes, sliced thin on a mandolin, and poached in olive oil until tender
Roasted sweet peppers
Chickpeas
Thinly sliced red onion
Curls of aged white cheddar or young Parmesan
Lemon Vinaigrette
2 Tbl fresh squeezed lemon juice
½ tsp finely grated lemon rind
3-4 Tbl olive oil
¼ tsp dry mustard
Salt and freshly ground pepper to taste
Instructions
Assemble all the salad ingredients. Right before serving, toss lightly with lemon vinaigrette.