Wednesday, April 13, 2011
Simple to prepare, this spring salad is bursting with flavor. Here the delicate fresh peas mingle with baby spinach and a light lemon vinaigrette to form a perfect union. The Greek feta cheese gives this salad a special pop, kind of salty and briny. Added cheese just before serving. Also, for the olive oil and lemon juice dressing I used a ratio of about 50/50 as I prefer my dressing a little more tart than original recipe called for. This recipe is adapted from The Naked Chef Cookbook, by Jamie Oliver.
2 large handfuls baby spinach (washed and spun dry)
1/2 cup fresh sweet peas
Feta cheese, to crumble on top
5 tablespoons Extra Virgin Olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
Blanch peas in boiling, unsalted water for 2 minutes. Pour into coriander, then rinse with cold water until cool to prevent further cooking. Add to spinach. Whisk lemon juice and oil together, season with salt and pepper. Sprinkle crumbled feta cheese over the top.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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