Popeye’s secret weapon

10 06 2008

Tonight was the first spinach harvest – and the first real haul from the garden period! Very exciting!!!

I came inside with my harvest and wondered what to do with these treats. I leafed through our new standby – The New Best Recipe from the editors of Cook’s Illustrated and found a tantalizing dish to inspire me. I made a few modifications based upon what we had in our fridge and voila… dinner’s ready!

Wilted Spinach & Feta Salad with Lemon Vinaigrette (serves 2)

  • 2-3 cups fresh spinach
  • 3 Tbsp olive oil
  • 1 shallot, chopped
  • 1 medium garlic clove, minced
  • 1 tsp fresh oregano leaves
  • pinch of salt
  • pinch of pepper
  • pinch of sugar
  • 1-2 Tbsp fresh lemon juice, depending upon how acidic you like your dressing
  • small handful of crumbled feta

Place spinach in bowls – it IS important to do this first as I discovered the hard way. Feel free to put a layer of rice or couscous under the spinach. We had some plain couscous leftovers in the fridge and it went really well as the base to this salad. Next, heat oil to medium. Add the shallot, garlic, oregano, salt, pepper and sugar. Cook until the shallot is slightly softened, about 2-3 minutes. Whisk in the lemon juice and then pour the warm dressing over the spinach leaves. Add the cheese and toss gently. Enjoy immediately!




One response

17 06 2008
so much spinach!! « hit pay dirt

[…] at the Farmers’ Markets has it for sale. But you and I both know that there is only so much spinach salad one person can eat. So what should you do with this bounty? Freeze it for the winter! That’s […]

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