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Damien Pignolet

Spinach

Baby

Appears in
Salades
Salades

By Damien Pignolet

Published 2010

  • About

Baby spinach will add some gentle acidity to a green leaf salad. Use a good handful or two in a leaf salad for four people and dress with a simple vinaigrette or the walnut oil, vegetable oil and crème fraîche dressing above. I have called for baby spinach in many of the composed salads in this book as it is readily available and easy to prepare.

Larger leaves call for the removal of their tough stems, then being torn into manageable pieces. Chopped hard-boiled eggs, fried croûtons and finely grated parmesan cheese partner well with the higher level of acidity found in mature spinach leaves.

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