Baby spinach is wonderful. Growing up, the only place we could find it was in our garden. Thankfully, it is now available at any grocery store, and so unless I am making a Ceasar salad, I typically ignore the iceberg lettuce and head straight for the “real” greens. The feta plays satisfyingly well against the crunch of the peppers and the roasted onions. Serve it as a light lunch, or as a tasty side.
Baby Spinach Feta Salad Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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Add all to a toaster oven sheet pan; massage with hands to coat evenly. Spread in an even layer and roast at 400°F until onion has golden edges (~18 minutes). Meanwhile… | Large pieces of garlic are less likely to burn during roasting. Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin. Onion and garlic mellow and sweeten as they roast. |
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Dressing: Whisk all but the oil together in a 3-quart bowl. Slowly drizzle in oil while whisking vigorously. | Honey acts as an emulsifier (an agent that helps prevent the separation of other ingredients). Slowly incorporating the oil helps create the emulsion. |
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Add to dressing, along with roasted onion and garlic. Toss all together. | Adding mixed greens adds texture to the spinach. |
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Plate attractively; top with cheese and pepper. Serve promptly. | Adding feta at the last minute protects its texture and color. |
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