by WinnieAb
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WinnieAb's Notes:
Expand7 cups baby spinach (more or less), preferably organic Ask a question about this ingredient
1 cup fresh parsley, coarsely chopped Ask a question about this ingredient
1/4 cup shredded red cabbage-optional Ask a question about this ingredient
1/2 cup hazelnuts, toasted in a 350°F oven for appox. 5 minutes Ask a question about this ingredient
1 organic pear, shaved with a vegetable peeler Ask a question about this ingredient
approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeler for this) Ask a question about this ingredient
your best olive oil and fresh lemon juice Ask a question about this ingredient
coarse sea salt and fresh ground pepper- to taste Ask a question about this ingredient
Mix all ingredients (except cheese, olive oil, lemon juice, salt and pepper) in a medium-large bowl.
Ask a question about this stepCompose salad on plates and arrange shaved parmesan on top. Drizzle with olive oil and fresh lemon juice. Sprinkle with a little course sea salt and fresh ground pepper if you like.
Ask a question about this stepWith no fussing, this can easily become my bring to work salad.
I was just hoping that someone would post a great spinach salad recipe, and poof - here you are! Yum.
This is so beautiful. Thanks for discussing the nutritional aspect as well as it is very interesting and otherwise hard to find this information.
This is from your friendly editors at Food52.
This looks lovely. I have some pear vinegar in the pantry that would go nicely with this combination.