Ottolenghis Baby Spinach Salad Food

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

OTTOLENGHI'S BABY SPINACH SALAD

Steps:

• Place the sliced onion, dates and vinegar in a small bowl and leave for about 15-20 minutes.
• Heat the butter and 1tbsp oil in a pan and add the pita bread and nuts. Toast until the almonds take on colour and the pita gets all lovely and crispy. Remove from the heat and stir through the sumac and chilli.
• Drain any remaining vinegar from the onion and dates (in my case, there was pretty much none).
• Toss the spinach with the dates and onion and pita and almond mix.
• When ready to serve, pour over the remaining 1tbsp of oil and lemon juice (I actually shook them together) and season to taste.
• Serve immediately.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.