Saturday, March 14, 2009

Marinated Spinach Salad

I was recently inspired by this Apartment Therapy post for kale. The technique sorta reminds me of how cabbage is prepared for coleslaw or even ceviche, where the lemon juice wilts, denatures, and "cooks" the food without any heat. Very simple and yet a different way to serve up veggies.

1 bag of spinach (go with the standard stuff and not baby spinach)
juice of one lemon
grated parmesan cheese
olive oil (about 2-3 tbls)
salt and pepper to taste

1. wash and remove the tough stems of the spinach
2. roll the leaves tightly and cut it into very thin strips
3. add lemon juice and olive oil and let it sit for 30 minutes or until the leaves are wilted
4. add in grated parm and salt/pepper to taste (option: add a splash of hot sauce for a spicy tang)

so chomp-able.

No comments:

Post a Comment