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.