Spinach Salad with Warm Beet Vinaigrette and Shaved Watermelon Radishes

Spinach Salad with Warm Beet Vinaigrette and Shaved Watermelon Radishes

Serves 2

Ingredients:

  • 1/2 lb The Chef’s Garden Spinach
  • 4 fl. oz Fermented Beet Vinaigrette from Cleveland Kitchen
  • 2 Watermelon Radishes
  • Egyptian Star Flowers
  • Salt

Directions:

  • Begin by gathering a washbowl for the spinach leaves, a small sauce pot, and a knife and cutting board or mandoline.
  • Remove half the spinach from its packaging and use either your hands, shears, or a small paring knife to trim the leaves free from the stem. Place the trimmed leaves in a bowl or similar container suitable for washing.
  • Completely submerge the leaves in cold water, gently stir them, then drain them several times so as to ensure they are free of any sediment. Place cleaned spinach leaves into a clean bowl of ice water and store in the refrigerator until ready to serve.
  • Rinse the radishes under running water and shave into a bowl with mandoline. If you do not have a mandoline, use a sharp knife to cut thin round slices. Submerge the thin slices of radish in cold water and store covered in the refrigerator until ready to serve.
  • When ready to serve, remove spinach and radishes from water, shake gently or salad spin to remove excess water. Transfer the drained spinach and shaved radishes to a mixing bowl then heat the dressing on the stove until it reaches a simmer.
  • When the dressing is hot, spoon the desired quantity (a bit at a time) into the mixing bowl then gently fold all of the contents together with your hands or a spatula. While gently tossing, season to taste with salt.
  • Plate the dressed spinach and radish salad in individual serving bowls before garnishing with Egyptian Star Flowers and serving.

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