January - Warm Spinach & Basil Salad

A perfect salad for winter nights. Can be a side salad or a main - just toss some sauteed mushrooms on top. Goes great with grilled chicken and steak.

For the dressing

2 large shallots

3 cloves garlic

2/3 C basil leaves, well packed

4 Tbsp good balsamic vinegar

2 tsp fresh lemon juice

1/2 tsp sugar (optional but I find it cuts the acidity)

2/3 C good extra virgin olive oil

For the Salad

2 bunches of well washed spinach

1/4 C fresh snipped basil leaves

1 red pepper, seeded & sliced into strips

2 Tbsp toasted pine nuts

1 Tbsp (or more) freshly grated parmesan cheese

Freshly ground pepper to taste

Blend all the dressign ingredients together in a blender or food processor.

Roast pine nuts in oven at 350 degrees for 5-7 minutes until golden

Make sure spinach is completely dry and place in large bowl. Add snipped basil leaves and red pepper. Toss well.

Place dressing in a small thick bottomed pot and warm for 5 minutes on medium-low heat. Pour over salad and toss quickly.

Serve on plates and sprinke with pine nuts, parmesan cheese and a dash of fresh ground pepper.

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February ~ Buckwheat Groats Breakfast

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August’s Kitchen Garden Recipe ~ Roasted Rhubarb Ice Cream