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| Ingredients | | 200g baby spinach leaves, any long stalks removed | | 1/3 teaspoon salt | | 1 teaspoon balsamic vinegar | | 1 tablespoon extra virgin olive oil | | a few thin slivers parmesan |
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| Baby Spinach Salad with Parmesan & Balsamic Vinegar |
| 01 / 09 / 05 Alessandra Zecchini | | The dressing for this salad should be mixed and added to the spinach at the last minute. You can do this in front of your guests – dressing the salad is a bit of a ceremony in Italian homes, and is always done at the table. |
Method |
Wash the spinach well and dry in a salad spinner – it needs to be very dry. In a small bowl or large serving spoon mix the salt with the balsamic vinegar by stirring lightly with your serving fork, add the oil and scatter over the spinach.Toss well, then divide among 6 plates, with the croquettes and tomatoes, and top with a few slivers of parmesan on each. Serves 6. 
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