Spinach Salad with Pine Nut Dressing
Notes: Up to 2 days ahead, crisp spinach. Up to 1 day ahead, toast nuts and make dressing; cover and chill separately.
How to Make It
Step 1
1
Pour nuts into a 10- to 12-inch frying pan over medium heat. Shake pan and stir nuts often until pale gold, about 2 minutes. Pour from pan, let cool, and coarsely chop.
Step 2
2
In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.
Step 3
3
Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.
Ingredients
1/2 cup pine nuts
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup extra-virgin olive or salad oil
1/3 cup white wine vinegar
1 1/2 pounds (about 4 qt.) baby spinach leaves, rinsed and crisped
Salt
Directions
Step 1
1
Pour nuts into a 10- to 12-inch frying pan over medium heat. Shake pan and stir nuts often until pale gold, about 2 minutes. Pour from pan, let cool, and coarsely chop.
Step 2
2
In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.
Step 3
3
Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.
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