For the last weekend of summer I really wanted to pull out all the stops and celebrate the wonderful weather we had finally been having in Western Washington. I planned grilling burgers and corn and chicken. I wanted to make some quick cool salads to beat the heat and accompany the grilled food.
My absolute favorite salad green is baby spinach! It could be the only green I ever eat again and I would be happy. Not that I wouldn’t miss the others, it is just my favorite. Yikes now I am afraid to open my vegetable drawer in my kitchen. I may have offended a few things that are currently residing there.
Anyway, I jumped online and started searching for a new recipe to showcase my lovely greens. I found this one by Rachael Ray (I know shocker right? Bobbi is doing Rachael Ray??). It has another of my favorite ingredients, artichokes. I prefer my artichokes fresh steamed, but I do love canned artichoke hearts on pizza so I figured “Let’s give it a try”.
My decision was a good one. Kevin and I ate this salad up like it was candy! The kids…uuhhh not so much. But we already knew that would be the outcome. I tease them about someday having an adult pallet and appreciating something other than McDonald’s and frozen burritos. Actually I can’t complain that much. They have come a longggggggggg way in the last few years.
- 3/4 pound, 4 to 5 cups, baby spinach, packed
- 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.