Apr 8, 2008

Spinach salad with peas, feta and lemon

I've been away for way too long. Sorry. Real life intrudes. In-laws, migraines, work trips, ugh. Don't ya hate with that happens? Back to business.

The sun is shining and it's time for spring salads. This is great when you're really craving a light, fresh, bright flavor, but those tomatoes from the garden aren't here yet. It's superfast, easy and you don't really even need a recipe. This is the kind of salad you can remember when you're standing dazed in the produce section.

The base is spinach with fresh peas, crumbles of feta, a splash of lemon and some wasabi peas for a little kick. Great as a salad course or add some shredded chicken to turn it into a meal. The proportions below are for one. Just multiply by as many servings as you want to make.

One note: this is easier to make as a "composed" salad instead of tossing it all into one giant bowl for a crowd. All the good stuff will sink to the bottom and not be seen again. So make individual servings. No sweat. It's super simple.

Whisk together 3 parts olive oil to one part lemon juice. Set aside.

Toss a couple of big handfuls of baby spinach on a plate.

Blanch one handful of freshly shelled (or frozen) peas in boiling water for 3-4 minutes. Strain and rinse with cold water to cool. Strain again and sprinkle over spinach.

Next, crumble a half a handful of feta over the top.

Drizzle with dressing.

Sprinkle with a few wasabi peas and enjoy.

Adapted from Jamie Oliver.

No comments: