Blanched Spinach Warm Salad

Salads

Apr 23

Spinach pairs naturally with eggs and cheese, especially a buttery cheddar.

Bringing them together in a warm salad, gently flavored with garlic, creates a simple and satisfying dish.

The recipe

Prepare the garlic flavored liquid

Peel and finely chop the garlic.

Place it in a small saucepan with 5 ml olive oil and 100 ml water.

Bring to a boil, then reduce to a gentle simmer for about 15 minutes, until the liquid is reduced by about two-thirds.

Toast the pine nuts

Toast the pine nuts in a thick-bottomed pan for 3-5 minutes, until golden and fragrant.

Let cool.

Blanch the spinach

Prepare a bowl of cold water (you can add a few ice cubes)

Bring a pot of water to a boil.

Add the spinach and cook for about 1 minute.

Transfer immediately to the cold water to lock in the vibrant green and stop the cooking process.

Drain well and roughly chop. Return to a bowl and add the garlic-flavored liquid and the lemon juice.

Poach the egg

Bring water to a gentle simmer.

Poach the egg for about 4 minutes, until the white is set and the yolk remains soft.

Assemble the salad

Place the spinach on a serving plate.

Add the cheddar slices and place the poached egg on top.

Season with salt and sprinkle with toasted pine nuts and grated Parmesan.

Finish with a drizzle of olive oil and a touch balsamic vinegar.

Serve warm.

Enjoy.

INGREDIENTS - for two persons

Organic or “Best you can get” !

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