Thursday, July 23, 2009

Spinach Salad with Grapes

This is not really a recipe, but more of a technique my friend Lindsay showed me a few years ago that makes any salad look instantly gorgeous.

Instead of chopping long vegetables like carrots and cucumbers, one peels shavings off each. As in, you peel long strips of carrot and leave them like that! Seriously, it always looks beautiful and instantly aesthetically elevates any salad.

Spinach Salad with Grapes

1 6 oz bag Spinach, chopped
1 Carrot, peeled into long strips (see above)
1 medium Cucumber, peeled into long strips (you may use less depending on how watery your cucumber is)
1/2 One medium red onion
bunch white or red grapes (to taste)

Combine ingredients above.

zest of one lemon
juice of one lemon
grated ginger (about 1/2 inch)
one or two garlic cloves, minced
salt and pepper to taste
olive oil

Combine all ingredients except for oil. While whisking ingredients, slowly stream in olive oil (probably about 1/4 cup, to taste) until mixture emulsifies.

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