This spinach never gets old
By esther on Thursday, June 14 2007, 16:03 - Salad - Permalink
Lately, I've been getting a little overwhelmed by all the food that seems to be invading my kitchen. I envy those people who can bake and cook to their hearts content and then load everything off on their families. I always seem to be left with enough food feed 10 armies when there is only just the two of us. And since I'm not the one leaving the house every morning to go to work and I feel very guilty throwing things away, I tend to be the one making the real sacrifices by polishing off whatever seems to be left over from the previous day’s baking adventure. I've tried to cut serves 6 to 8 down to serves 2 but it is honestly a major pain in the butt. I started doing a lot more individual portions which helps but in the end it just saves me the effort of cutting another slice. I try to give things away as often as possible but I somehow still always find myself faced with the same problem.
My new resolution is totally radical. I'm going to try to (gulp) make healthy food and maybe (dare I even attempt to say it) make fewer yes, FEWER baked goods. As a result, I've been going crazy with salads lately. They are perfect for dinner especially when you considering that we don’t usually sit down to eat until 9pm.
I have been non-stop craving this particular spinach salad for the last three months or so. It is a staple on my mental weekly menu list. Somehow the mix of baby spinach, grilled vegetables and cheese never gets old and always hits the spot. Sometimes, when I have it on hand and need something more than just veggies, I add warm orzo. This last time, I changed things up and added some bulgur which seems to be quite the trend these days.
Now I'm off to attempt two single serving rhubarb clafoutis with as few eggs and as little cream as possible. We'll see how that goes... Oops, that's a baked good isn't it?
Spring Spinach Salad!
1 small bag of prewashed baby spinach
2 small or one large chicken breast
juice from 1/2 lemon
2 cloves garlic
2 Tbsp. olive oil
1 medium zucchini
1/2 yellow onion
10 sun-dried tomatoes
1 poivrade*
1/2 cup cooked bulgur
handful black olives
pecorino cheese
In the morning prepare the marinade of fresh garlic, lemon juice, olive oil, and black pepper. Add the chicken and keep refrigerated until about an hour before you start to grill. Parboil the artichoke and reserve for later.
Begin by grilling the chicken and then the halved artichoke. While the grill is going, fry the sliced zucchini and onions in some olive oil. Set the bulgur to simmer in 1 1/4 cups salted water. This takes about 20 minutes. Slice or chop the rest of the ingredients.
The key to the salad is keeping the warm ingredients warm. Prepare the salad in individual bowls and finish off with curls of fresh pecorino cheese.
The sundried tomatoes, zucchini and chicken are so flavorful that you don't even need to dress the salad. Sometimes, for extra zip, I add just a splash of high quality balsamic.''
Makes 2 dinner size servings.
- A poivrade (also know as the violet de provence) is a small very young artichoke. They are often sold in bouquets.
Comments
Hi Esther,
Thanks for visiting my blog and leaving such complimentary comments. They are very much appreciated. I love your place here. Calming and sophisticated. And your photography is spot on.
I share so much of what you said in this post about having a lot of left-overs etc etc. I generally try not to cook everyday especially now that college is closed for summer and I don't have to go out to work.
Earlier in the week, I baked cookies for a recipe I was testing and they are still lying around the house but I have them out of sight :) I live alone but cook also for my friend Susan because as you can imagine, it is difficult to make single servings of everything! (lol)
On a day like today where it is hot but not overbearingly so, I would love to sit down to your salad. Enjoy.
I so know what you mean about trying to cook for 2 - I try to cut down recipes a lot, but I usually forget to, or it is just too inconvenient (especially when you would only need half a can of something.) Luckily, if I make baked goods, I can take them to work the next day, although that doesn't always happen!!
Your salad looks perfect. I seem to always forget about salads - I don't know why, because we love them and they are easy to make for 2.
Hi! I love your blog. It is so lovely and the recipes are gorgeous. This spring salad seems perfect and I will cook it as soon as the weather in Paris will be hotter!
i am loving the idea of grilled artichoke in a salad!
nice touch!
please please please post your rhubarb recipe! my rhubarb is growing tall and ready to be harvested! thanks :)
Esther! Move to Seattle and make salads for me! With your help I can learn to love vegetables...
Tell me about those sacrifices...that's why my thighs are craving fruit desserts and low fat ice creams!
This salad is fabulous! Send it to Lisa at La Mia Cucina for her Salad Stravangaza event:
http://llcskitchen.blogspot.com/200...
I grew up with a full house and a mother who had to cook for 12 (supper and lunches for 6). So it's easier for me to cook for 8 than 2....but I have a lot of friends and good neighbours I unload the extra goodies on. Which is a good thing because I cannot stand to eat the same thing twice...... Your salad is inspiring, I should give it a try!
I can't thank you enough for submitting this to the 'Stravaganza! It's a perfect salad for the summer and for keeping things in check! I love the warmness of it and the variety of ingredients.. sounds delicious! Thanks again!
xoxo