Spinach and Celery Salad with Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Asiago frico easy-to-make crispy cheese wafers top this salad. Look for tender young spinach at the farmers' market. In some areas, what you find at the farmers' market may be cheaper than what's available at the supermarket. If you have a first-rate extra-virgin olive oil and some sea salt in your cupboard, here's a chance to show them off. Ingredients:
4 large celery stalks, very thinly sliced on diagonal |
6 ounces baby spinach leaves (about 10 cups loosely packed) |
1/4 cup extra-virgin olive oil |
3 tablespoons fresh meyer lemon juice or regular lemon juice |
asiago-pepper frico |
Directions:
1. Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
2. Test-kitchen tip: A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly. Find one .
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