Lightly Wilted Spinach Salad
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Canola Oil1 cup
Apple Cider VinegarDirections:
1
In a small skillet, heat 1 teaspoon of the canola oil
2
Add the onion and garlic clove and cook, stirring gently, for 2 minutes
3
Season lightly with salt
4
Discard the garlic clove
5
Whisk in the cider vinegar and add 1 teaspoon canola oil
6
Taste for seasoning
7
Remove from heat and set aside
8
Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil
9
When the bowl is warm remove it from the heat and add the spinach
10
Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute
11
The spinach should only be partially wilted and still appear somewhat raw
12
Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet
13
Add chopped hard-boiled egg
14
Serve immediately