A small experiment turns really delicious with this salad. I used the spinach we grew in our balcony. And here is the result of that. The leaves were not yet mature; but they were not baby-ish too. So, these are ‘young’ spinach leaves.
- 300 g fresh spinach leaves
- 1 green apple (preferably)
- 4-5 black olives
- 5 cashew nuts
- 5 hazel nuts
- 5 almonds
- Half a handful of parsley
- 3 garlic cloves
- Salt and fresh ground black pepper
- Extra virgin olive oil
– Wash and dry the fresh spinach that you have, and if possible, place the leaves wrapped in plastic or just a brown paper bag, in the fridge, for about 30 minutes. (try not to drain the water completely after you have washed the leaves)
– Wash, peel (optionally), and chop the apple into mediocrely thin wedges
– To make the dressing, wash the parsley and place the leaves in a processor, with all the nuts, garlic cloves, and salt.
– As you process add tspns of water and more tspns of olive oil. When your dressing is completely emulsified in the oil, and looks thick, it is done.
– Arrange you salad by placing the apple wedges, spinach leaves and olives (pitted) in a large bowl, and then pouring the dressing over. Mix well with your hands and serve immediately, with an extra helping of olive oil.