Baby Spinach Salad with Lemon Citronette & Shaved Parmesan
Created by Peter BerleyThe Modern Vegetarian Kitchen
Serves: 4
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 4 small garlic cloves, halved
- 4 ounces baby spinach
- 1 3-inch chunk grating cheese
- Coarse sea salt
- freshly milled black pepper
Instructions
Put the lemon juice in a small bowl. Slowly whisk in the olive oil until creamy and emulsified. Set aside. Thoroughly rub the inside of a large salad bowl with half of the garlic (save the remaining half for another use).
Add the spinach, then toss with the lemon citronnette and divide among four salad plates.
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.
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