Our CT CSA isn’t distributing for the season quite yet, but they did host an open house last weekend and in our take away bag? The iron rich, Popeye beloved wonder that is spinach. Having grown up mostly on the canned stuff, we now delight in eating it raw.
A sweet houseguest recently gave us a gift from her native Australia, a bottle of Verjuice (verjus). We initially mistook it for a white wine, but she explained that while made from grapes, the taste is more akin to mild vinegar. Good thing we asked before taking a swig.
Back to our goodie bag. We figured the slight tartness of the verjuice would accentuate the flavor of the spinach and we were right. The addition of honey mellowed the acidity and the blackberries echo the sweet – tart thing happening.
The recipe, ready for its close up:
| spinach salad with verjus dressing |
- 4 cups fresh spinach leaves, washed given a whirl in the spinner
- 1 cups pea shoots, cleaned
- 1 cup just picked blackberries, rinsed
- 4 radishes, sliced thin
- ½ cup olive oil
- ¼ cup verjuice (otherwise squeezed lemon juice or sherry)
- 2 TB local honey
- maldon salt & cracked black pepper
- sprinkle of Napa herbs, such as lavender & thyme, to taste
- Place about a cup of spinach leaves on each (4) plate.
- Divide the pea shoots between them, making sure some of the lovely tendrils can be seen.
- Split the blackberries into equal portions.
- Arrange the sliced radishes atop the greens.
- In a bowl, whisk the olive oil, verjuice and honey until incorporated.
- Drizzle then sprinkle with herbs, salt and pepper to taste.
- Admire your handiwork then serve.