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Baby Spinach Salad with Lemon & Parmesan




Source of Recipe


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Recipe Introduction


May substitute Romaine lettuce. Sometimes I add a drop of Worchestershire to the dressing.


List of Ingredients




1 T. freshly squeezed lemon juice
2½ T. extra-virgin olive oil
1 small garlic clove, halved
6 oz. baby spinach
3-inch chunk of Parmigiano-Reggiano cheese
Coarse sea salt & freshly ground black pepper

Recipe



Place the lemon juice in a large bowl. Whisk constantly, slowly adding the oil in a steady stream, until the vinaigrette is creamy.

Rub the sides of the bowl with the cut sides of the garlic. Add the spinach & toss gently to coat with vinaigrette.

Divide the salad evenly among 4 plates. Using a vegetable peeler, shave the cheese in wide sheets over each salad. Season with salt & pepper to taste.

Makes 4 servings.