Baby Spinach & Carrot salad - the vinaigrette!

Baby Spinach & Carrot salad – the vinaigrette!

Yesterday I hinted on releasing my secret recipe designed to make the “Baby Spinach & Carrot” salad a superior culinary Zen Gourmand experience.
Take a deep breath because here it goes…

This is to make a salad for an enlightened couple (that’s 2 people resonating on the same page; adjust to suit actual number of gourmands):

We start by preparing my secret vinaigrette.

In a medium sized mixing bowl, saucier or other suitable vessel add:
2 tbsp of Red Wine Vinegar
2 tbsp of Extra Virgin Olive Oil
1 (preferably 2 or even more) cloves of Garlic, pressed (use a decent Garlic Press or chop really fine)
1 tbsp of Ketchup
1/2 tsp of Honey
1/2 tsp of Dijon Mustard
1/2 tsp of fresh, carefully picked and chopped Thyme leaves (if available, otherwise use dried)
1/2 tsp of fresh, carefully picked and chopped Tarragon leaves (if available, otherwise use dried)
Whisk these ingredients together to make a homogenous vinaigrette.
Add Salt and Pepper to taste.

Now on to the salad.

Gently scrub and peel 2 medium sized carrots.
Coarsely shred or grate these carrots.
Take 1 good handful of washed, dried and chilled baby spinach.
Artistically arrange the leaves on a plate.
Arrange half the grated/shredded carrots in the center of the spinach using up about 2/3rd’s of the available spinach-estate.
When I feel particularly in tune with the Universe, I arrange the spinach and the carrots in a Yin-Yang pattern – quite attractive too, actually.
Repeat to make 2 plates.

Serve with my secret vinaigrette on the side.
Offer fresh ground pepper.
Optionally, and only if you are within your prescribed weight range and free of any other contra-indications, offer to liberally grate some really tasty Parmigiano Reggiano on top of this creation.
It will double the benefits of the the iron and vitamins in this salad by sheer psychological subversion – trust me.

Enjoy.

Baby Spinach & Carrot Salad

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