LEMON, FETA, AND PISTACHIO WILTED SPINACH SALAD

WHY THIS RECIPE WORKS:

We love adding a fruity element to our wilted spinach salads. In the previous recipe, we used baby spinach and introduced apple to the traditional dressing of bacon, vinegar, and mustard. For this version, we chose hardier curly-leaf spinach, replaced the bacon fat with fruity extra-virgin olive oil, and dropped the vinegar in favor of fresh lemon juice and zest, for brighter but softer flavor. Adding strips of lemon zest to the hot oil was the perfect way to infuse the dressing with more citrus flavor. We wanted to add bulk to these salads, but not so much as to weigh down the spinach. Adding cheese and nuts seemed like a good combination, so we came up with a few variations on that theme. Quickly freezing the cheeses before adding them to the salad prevented them from melting in the heat of the dressing. The crunchy nuts added a welcome textural contrast. Be sure to cook the spinach just until it begins to wilt; any longer and the leaves will overcook and clump. Use curly-leaf spinach here; do not substitute flat-leaf or baby spinach.

SERVES: 6

TOTAL TIME: 25 minutes

INGREDIENTS:

• 1½ ounces feta cheese, crumbled (⅓ cup)
• 3 tablespoons extra-virgin olive oil
• 1 (2-inch) strip lemon zest plus 1½ tablespoons juice
• 1 shallot, minced
• 2 teaspoons sugar
• 10 ounces curly-leaf spinach, stemmed and torn into bite-size pieces
• 6 radishes, trimmed and sliced thin
• 3 tablespoons chopped toasted pistachios
• Salt and pepper

INSTRUCTIONS:

1. Place feta on plate and freeze until slightly firm, about 15 minutes.
2. Cook oil, lemon zest, shallot, and sugar in Dutch oven over medium-low heat until shallot is softened, about 5 minutes. Off heat, discard zest and stir in lemon juice.
3. Add spinach, cover, and let steam off heat until spinach just begins to wilt, about 30 seconds.
4. Transfer spinach mixture and liquid left in pot to large bowl. Add radishes, pistachios, and chilled feta and toss to combine.
5. Season with salt and pepper to taste. Serve.

VARIATIONS:

STRAWBERRY, GOAT CHEESE, AND ALMOND WILTED SPINACH SALAD

• Substitute goat cheese for feta
• Grapefruit zest and juice for lemon
• 6 thinly sliced strawberries for radishes
• Almonds for pistachios

LIME, MANGO, AND PEANUT WILTED SPINACH SALAD

• Omit feta
• Substitute lime zest and juice for lemon
• ½ chopped mango for radishes
• Chopped dry-roasted peanuts for pistachios
• Sprinkle with 1 tablespoon finely chopped fresh cilantro before serving.