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This spinach salad is as beautiful as it is tasty. I usually use zest from my previous blog recipe. An option to this is not to heat the dressing, so that it is not wilted but more crisp. Keep in mind that there is only one quarter cup of liquid ingredients.
5 ounces baby spinach (about 6 cups)
3 tablespoons extra-virgin olive oil
1 medium shallot, minced (about 2 tablespoons)
¼ teaspoon grated orange zest and segments from 2 medium orange
⅛ teaspoon ground black pepper
1 tablespoon of fresh or reconstituted lemon juice
4 medium radishes, grated on large holes of box grater (about ⅓ cup)
1 tablespoon agave
Salt to taste
Place spinach in large bowl. Add oil, shallot, orange zest, pepper, and agave to small skillet and cook over medium heat until shallot is slightly softened, 2 to 3 minutes. Add lemon juice; swirl to incorporate. To cut neat orange sections free of membrane and pith, slice off the peel and pith using a very sharp paring knife
following the contour of the fruit. Then, holding the orange over a bowl and working section by section, slip the knife between the membrane and section and slice to the center. Turn the blade and slide it along the membrane on the second side of the section to completely free the section.Pour warm dressing over spinach; add orange segments and grated radishes, and toss gently to wilt. Serve immediately.