I buy Trader Joe’s 6 oz bag of organic baby spinach, but there
are many markets that now carry bags of baby spinach.
SAUTEED
BABY SPINACH
This is an under
5 minute deal. I use 2 cups.
Rinse. Don’t have to dry. Heat 2 tablespoons of olive oil in an 8-inch
skillet. Add the spinach. Stir until wilted, about 1-2 minutes. Add salt and a spritz of lemon juice for a
refreshing tart tang. Serve as soon as
possible.
BABY SPINACH SALAD
I plated this carefully,
always remembering Julia Child’s admonition.
“If it’s plated, you know someone’s fingers have been in it.”
2 cups baby
spinach
thinly sliced
sweet onion
2 strips
bacon
4 ounces
cooked cocktail shrimp
I buy the
4-ounce frozen from Kroger’s/Ralphs
salad
dressing
1.
Quickly rinse and dry the spinach
in paper towels.
2.
Fry the bacon until crisp, about
10 minutes. Slice the onion.
3.
Layer the spinach, onion, crumble
on the bacon and top with the shrimp.
4.
Make your favorite vinaigrette—For
this particular salad, I use 1 tablespoon sesame oil, 1 tablespoon olive oil, 2
tablespoons vinegar (balsamic or wine), ¼ teaspoon salt, ¼ teaspoon garlic powder,
1/8 teaspoon dry mustard.
Carolg note: I serve the dressing separately, so the
spinach doesn’t wilt, but you may also put it in a salad bowl, and toss.
