Recipe File: Warm Spinach Salad with Feta, Lemon, and Scallions
Hello knitters! ’Tis the season to recover from celebrations and indulgent eating, to rest, reset, and maybe finish WIPs (and restock the yarn cabinet for new projects for a New Year).
In that spirit I bring you this spinach salad. It is delicious, and you will love it for lunch or as a starter—or even as a light supper. Add a beautiful piece of baked or steamed fish if you like.
So quick and memorizable, this salad is just barely a recipe. A salad like this tastes like good health with its mineral spinachy tang and bracing fresh lemon. The feta gets creamy and blends with the juices and olive oil for a moppable sauce. And it is warm—I don’t like cold crunchy salads when it’s cold and crunchy outside. Crusty bread not optional. For 2-3 people (multiply accordingly), it goes like this:
2-3 bunches spinach, washed but not dried, you want some moisture on the leaves.
Juice of half a lemon
8 oz feta, crumbled
1 bunch scallions, sliced
½ cup olive oil (I go for a lot, you can use less if you like, but you’ll be sorry)
In a (preferably) non-stick skillet, stir the spinach around over medium heat until nicely wilted. Remove to a shallow serving bowl. Top with feta, lemon juice, olive oil, and black pepper. Stir gently just to mix and warm the feta. Scatter scallions on top. Serve immediately.