We still have spinach….
I pulled one row out the other day.
I made a salad with some and soup for winter with the rest. It was bolting in the heat.
Spinach and white beans with a light vinaigrette and topped with crispy shallots makes a lovely, first course or light lunch salad. The shallots should be brown and crisp rather than soft and caramelized.
Spinach and White Bean Salad
Total time: 20 minutes
- 3oz (90gr) fresh spinach
- 1 3/4 cups (15oz, 450gr) white beans, cannellini
- 3 shallots, sliced
- 2 tsp olive oil
- 1 tbs white Balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp Herbes de Provence
- 3 tbs good olive oil
- Sauté shallots in 2 tsp oil over medium heat until brown and crispy, about 20 minutes. Do not let burn.
- Open, drain and rinse beans.
- Wash spinach if necessary. Tear, if needed, and put into a salad bowl.
- Whisk together vinegar, mustard and herbs.
- Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
- Add about half to the spinach and toss well to coat.
- Arrange on 2 plates.
- Add the remaining dressing to the beans and stir to combine.
- Arrange the beans on top of the spinach.
- Divide the shallots and sprinkle on top. Serve.
Speaking of bolting…..
I mentioned a few weeks ago that some of my onions were confused by our erratic spring.
They were bolting before they had formed buds.
Mainly, it was one of the red onions that seemed to have the problem. Out of the 150 or so onions I planted there were about 20 that bolted.
So I pulled them and we ate them.
They look like green onions (or, in this case, red…) and I just pull the hard stem out of the center. The rest of it is fine.
One learns so much when things go awry…..