Very Elegant Spinach Salad

Workwise, no big deal: spinach salad.

serves 6 (as a starter amongst others)

900 gr fresh spinach

2 cloves of garlic

neutral oil, olive oil, lemon juice, salt, pepper

Wash the spinach (in the sink, 3 times to get off all sand!). Heat neutral oil in a casserole big enough, fry peeled garlic cloves until brown, remove. Put in the spinach, wet as it is, add some salt, stir, cover, let cook for 4-5 minutes, stir again, as long as you think it needs (The leaves should be sort of “well done” but there’s a risk of overdoing, too: Cooked too long, spinach becomes slimy, so beware).

Let the spinach cool. Prepare a vinaigrette of lemon juice, salt, pepper and olive oil. Mix it. Enjoy. It’s a recipe I have got from Marcella Hazan, the queen of classic Italian cuisine. Check her books.


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