Reviews Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Back to Wilted Spinach with Shaved Vegetables All Reviews for Wilted Spinach with Shaved Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Wilted Spinach with Shaved Vegetables Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 small carrots, shaved lengthwise with a handheld slicer 4 radishes, shaved with a handheld slicer 2 baby beets, peeled, trimmed, and shaved with a handheld slicer 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard Coarse salt and freshly ground pepper 1/2 teaspoon finely chopped fresh tarragon 1 1/2 pounds baby spinach, trimmed and washed well 6 grape or cherry tomatoes, halved
Cook’s Notes Shave the vegetables for this salad as thin as possible. If you don’t have a handheld slicer, use a very sharp knife.
Gallery Wilted Spinach with Shaved Vegetables
Recipe Summary Servings: 4
Gallery
Wilted Spinach with Shaved Vegetables
Wilted Spinach with Shaved Vegetables
Wilted Spinach with Shaved Vegetables
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 small carrots, shaved lengthwise with a handheld slicer 4 radishes, shaved with a handheld slicer 2 baby beets, peeled, trimmed, and shaved with a handheld slicer 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard Coarse salt and freshly ground pepper 1/2 teaspoon finely chopped fresh tarragon 1 1/2 pounds baby spinach, trimmed and washed well 6 grape or cherry tomatoes, halved
Directions
Prepare an ice-water bath. Place carrots, radishes, and beets in bath, and let stand for 20 minutes.
Whisk together oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tarragon.
Cook spinach with water clinging to leaves, covered, in a large skillet over medium-high heat, stirring occasionally, until wilted, 3 to 5 minutes. Season with salt and pepper. Remove from skillet, and squeeze out excess liquid. Drizzle spinach with some of the dressing, toss, and arrange on a serving platter.
Using a slotted spoon, remove vegetables from ice-water bath, and transfer to a bowl. Add tomatoes. Toss with 3 to 4 tablespoons dressing. Arrange vegetables over spinach. Serve with remaining dressing on the side.
Cook’s Notes Shave the vegetables for this salad as thin as possible. If you don’t have a handheld slicer, use a very sharp knife.
Cook’s Notes
Shave the vegetables for this salad as thin as possible. If you don’t have a handheld slicer, use a very sharp knife.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Wilted Spinach with Shaved Vegetables
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wilted Spinach with Shaved Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
