Spinach and Celery Salad with Lemon VinaigrettePornchai Mittongtare
Asiago frico — easy-to-make crispy cheese wafers — top this salad. Look for tender young spinach at the farmers' market. In some areas, what you find at the farmers' market may be cheaper than what's available at the supermarket. If you have a first-rate extra-virgin olive oil and some sea salt in your cupboard, here's a chance to show them off.
Test-kitchen tip:
A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly. Find one at surlatable.com.
Recipe information
Yield
Makes 6 servings
Ingredients
4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Preparation
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
