baby spinach salad with lemon citronnette and shaved parmesan

from modern vegetarian kitchen

i am learning quickly that kids are picky and don’t like anything too different, so while our nephew is staying with us, simple recipes like this are probably going to be best. i can’t say this is the most amazing thing to eat, but it did the trick of using up leftover spinach and getting some nutrients in. in the footnotes of this recipe the author said he would always get a rendition of this at a restaurant. maybe things were different in 2001, but i can never see something this plain being served at one.

1 tablespoon freshly squeezed lemon juice

212 tablespoons extra-virgin olive oil

1 small garlic clove, halved

4 ounces baby spinach

1 (3-inch) chunk Parmigiano-Reggiano Coarse sea salt

Freshly milled black pepper

1. Put the lemon juice in a small bowl. Slowly whisk in the olive oil until creamy and emulsified. Set aside.

2. Thoroughly rub the inside of a large salad bowl with half of the garlic (save the remaining half for another use).

3. Add the spinach, then toss with the lemon citronnette and divide among 4 salad plates. 4. Using a swivel peeler, shave the Parmesan in wide sheets over the individual salads. Serve with salt and pepper on the side so that everyone can season his or her own salad to taste.

YIELD: 4 SERVINGS