Baby Spinach Salad With Lemon and Parmesan |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. Ingredients:
1 tablespoon fresh lemon juice |
2 1/2 tablespoons extra virgin olive oil |
1 garlic clove, halved |
6 ounces very fresh baby spinach |
1 chunk parmesan cheese |
1 teaspoon coarse salt (i used kosher salt) |
fresh ground black pepper |
Directions:
1. Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
2. Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
3. Divide the salad among 4 plates.
4. Shave the cheese in wide sheets over each salad with a vegetable peeler.
5. Season with salt and pepper and serve.
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