Baby Spinach Salad With Lemon and Parmesan
Ingredients
- 1 Tbs. freshly squeezed lemon juice
- 2 1/2 Tbs. extra-virgin olive oil
- 1 small garlic clove, halved
- 6 oz. baby spinach
- About a 3-inch chunk Parmigiano-Reggiano cheese
- Coarse sea salt and freshly ground black pepper to taste
Directions
Place the lemon juice in a small bowl. Whisking constantly, slowly adding the oil in a steady stream and whisking until the vinaigrette is creamy. Set aside. Rub the inside of a large bowl with the cut side of half the garlic clove (reserve the remaining half for another use). Add the spinach, drizzle with the reserved lemon vinaigrette and toss gently to coat. Divide the salad evenly among 4 plates. Using a vegetable peeler, shave the cheese in wide sheets over each salad. Season with salt and pepper to taste or pass them on the side. Makes 4 servings.
