Recipe- Kinda old-school spinach salad
- Jul 18th 2012
Thanks to the heat I made up a spinach salad last night. I must have been a little nostalgic because I basically came up with a traditional spinach salad with a slight twist.
It was filling and delicious but didn’t leave us stuffed to the gills which is always a bonus when it’s hot.
- 2 cups organic, baby spinach
- 2 medium sized white potatoes, chopped into bite sized pieces and boiled, cooled to room temperature
- 4 hard boiled eggs, cut into 6ths and cooled
- 5 pieces of cooked bacon (I used organic, nitrate free) chopped
- 1 sweet red pepper, chopped
- About 3 tablespoons of fresh ricotta cheese
- Good quality extra virgin olive oil
- Balsamic vinegar
- 4-6 fresh basil leaves, chopped
- Celtic sea salt
- Take about 2 tablespoons of your olive oil and put in a glass. Add the basil, mix well and let sit to diffuse ideally for at least an hour, but don’t sweat it if you don’t have the time.
- Take your spinach and rinse it well, spin to dry. Put it in your favorite salad bowl.
- Add the potatoes, eggs, bacon & pepper, toss gently and well.
- Take 2 small spoons and make little balls of ricotta cheese, add to the salad. (Don’t get anal with these, as soon as the salad is tossed with the dressing they’ll break down a little. Just don’t use big clumps, you want them to blend.)
- Store the salad in your fridge like this until meal time, if it’s more than 2 hours, add the cheese right before dressing the salad.
- Right before you’re ready to serve, add about 1 1/2 tablespoons balsamic vinegar and a pinch of salt to the oil. Shake really well, taste and adjust. Dress and toss right before serving.
The potatoes and sweet pepper update the salad, but the rest of the recipe is pretty traditional.
I served this with a half loaf of seeded, crusty semolina loaf, heated in the oven with butter on the side. This will serve 2 very hungry adults and give them loads of nutrients to get through the rest of the day.