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New year treat! Why not start a year with a healthy and fresh Spinach salad? We were in New York City many years ago searching for the perfect place to beat our cravings. We had forgotten to make reservations for dinner. We passed by a French café and saw a few tables open. We popped in and were sufficiently fortunate to be situated. I also had the best spinach salad of my life in that lovely French restaurant! I copied it as soon as I got home. This is my version on the Spinach Salad with White Balsamic.
What is it about the Spinach Salad with White Balsamic that makes it so special?
The plate of mixed greens itself was easy to such an extent that it’s difficult to place what worked everything out such that totally scrumptious. However, I’ll have it my most obvious opportunity. The child spinach was new, the avocado, completely ready, and the dried cranberries and pine nuts a beautiful touch, however the way to why everything functioned admirably together was the dressing and a crunchy nibble of ocean salt!
I recommend play around with your preferred white balsamic vinegar. If not, in that case, here are my thoughts. It is essential to ensure that the ingredients in any recipe with so few ingredients are of the highest quality. I can’t go on and on enough about the Prelibato White Balsamic Vinegar I use here at Maharaja Indian Restaurant… it’s smooth and rich not at all like the vast majority of the acidic white balsamic vinegars found at the supermarket, which are normally a mix of white grapes and refined vinegar. Prelibato White Balsamic vinegar is produced using white or brilliant grapes which are matured in wooden tanks for quite a long time to foster a smooth flavor. Use only fresh garlic and high-quality extra virgin olive oil. Certain individuals try not to utilize new garlic since they could do without the smell garlic leaves on their hands.
THE FINAL FEELING!
The final detail on this salad is certainly that chomp of ocean salt! Sea salt of any high quality is acceptable. Maldon flaked sea salt is without a doubt my favorite. In the wake of dressing the plate of mixed greens I take a squeeze between my thumb and pointer and drudgery a little onto every plate of mixed greens not long prior to serving! This gives this salad an extraordinary flavor and a salty kick.
Straightforward fixings, an incredible dressing and a smash of ocean salt make this salad an all year staple.
My recipe to make Spinach Salad:
As a chef, if we are not making our version of dish then we are just the Cook not the Chef. So here I present my version of The Spinach salad with white Balsamic rice.
Spinach Salad with White Balsamic
Almost any entrée pairs well with this straightforward and utterly wonderful salad!
Keyword: Recipe for a quick lunch, something light and healthy
Servings: 4 servings
- 1 -5 oz. bag organic baby spinach
- 1 ripe but firm avocado diced
- 1/4 cup dried cranberries (my low carb friends can omit)
- Handful roasted pine nuts
- 1 pinch sea salt
White Balsamic Dressing:
- ⅓ cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar
- 2 teaspoon minced garlic
- Generous pinch Maldon Flaked Sea Salt
- A few turns of freshly ground black pepper
- Place all salad ingredients on a platter.
- Place all ingredients in a bowl and whisk until emulsified.
- Lightly dress salad and toss.
- Place salad on plate and ‘finish’ by placing a pinch of sea salt between the thumb and forefinger and gently rub the fingers together sprinkling the salt lightly over the salad. Eat and enjoy!
Hope you make you version of the salad! Stay tuned for the further blogs.