Spinach and Strawberry Salad Recipe from 'Root to Leaf'
Photo: John Kernick
From Yahoo Food’s Cookbook of the Week: Root to Leaf
Spinach Salad with Strawberries and Rhubarb Vinaigrette
4 servings
The idea of tossing strawberries with fresh spinach is not new. But it does make sense, given that they generally grow at about the same time in the season. In fact, the vitamin C found in strawberries helps the body absorb the iron naturally found in raw spinach. My version of this salad incorporates rhubarb into the dressing for added zip and tang.
6 cups baby spinach leaves, washed and dried
6 tablespoons Rhubarb Vinaigrette (see recipe)
Kosher salt
1 cup sliced strawberries
4 ounces fresh che?vre, crumbled
1?4 cup toasted sunflower seeds
Fennel pollen or shaved fennel bulb (optional)
Place the spinach in a large bowl. Spoon the Rhubarb Vinaigrette onto the sides of the bowl. With your hands, gently lift the spinach up repeatedly, coating the leaves with the dressing from the sides of the bowl. Season to taste with salt. Divide the spinach among 4 salad plates or bowls and garnish with equal amounts of strawberries, che?vre, and sunflower seeds. Though not essential, a sprinkling of fennel pollen or shaved raw fennel can add a sweet and mellow anise finish to this refreshing salad.
Rhubarb Vinaigrette
1 2/3 cups
1 cup sliced rhubarb
1 scallion, sliced
1 stalk green garlic, sliced (or 1 small garlic clove, sliced)
1?2 cup Champagne vinegar
2 tablespoons honey
1 teaspoon whole-grain mustard
1 teaspoon minced fresh ginger
2 teaspoons kosher salt
1?2 cup sunflower oil
Combine the rhubarb, scallion, green garlic, vinegar, honey, mustard, ginger, and salt in a blender pitcher. Puree until smooth. With the motor running, drizzle in the sunflower oil.
More ways to cook with strawberries:
