Baby Spinach Salad With Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This simple but flavorful salad is meant to be served warm, immediately after it is prepared. Ingredients:
1/4 cup extra virgin olive oil |
1/4 cup pine nuts |
2 cloves fresh garlic - minced |
1 lg. package fresh baby spinach leaves |
1/2 cup parmesan reggiano cheese, finely shredded |
fresh ground black pepper |
salt |
Directions:
1. Empty package of baby spinach into a large (non-plastic) salad bowl. Set aside. In a 12-inch skillet, heat 2 Tbsp. of olive oil over medium-low to low heat. Toast pine nuts in oil until lightly golden brown. Remove with a slotted spoon to a paper plate and set aside. Reduce heat to medium low. Add remaining oil to skillet and heat. Add garlic and saute for 30 seconds to one minute. Remove pan from heat. Season baby spinach with fresh-ground black pepper and salt to taste. SLOWLY drizzle hot oil over spinach in small portions mixing constantly until spinach leaves are well-coated but not saturated. You may not have to use all of the oil. Stir in the pine nuts and half of the shredded parmesan cheese. Divide salad into equal portions onto individual salad plates. Sprinkle tops of salad with remaining parmesan cheese. Serve immediately.
|
|