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Spinach Salad With Lemon and Mint




Source of Recipe


NYTimes


List of Ingredients




1 lemon
1/3 cup fresh mint leaves, finely sliced, more for garnish
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil.

Recipe



1. Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.

2. In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.