Raw spinach salad
How to properly prepare the leaves for a raw spinach salad?
Ingredients · Servings 4 people
- 450 g epinard
- 2 units red apples
- 6 tranche bacon
- 1 unit onion
- 25g pine nuts
- 3 tablespoons of apple cider vinegar
- 1 tsp sugar
- 1 tsp mustard
- 4 tbsp olive oil
Method · 20 min
- Wash and spin dry the spinach leaves (I dry them with a clean cloth). Cut the leaves in half, removing the rib. Place in a salad bowl.
- To prepare the sauce: whisk together the vinegar, sugar, and mustard, then season with salt and pepper. Gradually whisk in the oil to emulsify.
- Wash and slice the apples. Finely chop the onion. Grill the bacon and pine nuts (separately).
- Add the bacon slices, apples, onion, pour over the sauce, mix well and sprinkle with toasted pine nuts.
It's essential to wash and spin-dry the spinach leaves thoroughly, ideally by gently patting them in a clean tea towel to remove all the moisture. For a more pleasant texture, the recipe suggests cutting larger leaves in half and carefully removing the central rib, which can be tough and stringy.
Which apples should I choose for this sweet and savory salad?
The recipe recommends using red apples. Their sweet notes and colorful skin, which should be left on after a good wash, provide a perfect visual and flavor contrast with the character of the raw spinach and the smoky flavor of the bacon. Crisp and juicy varieties like Fuji, Gala, or Pink Lady are ideal.
