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Alice's Restaurant Salad
Not that Alice. Not that restaurant. This "Alice" is a co-worker of Phil's who recommended this "restaurant"
for a group luncheon, and a version of this salad was Phil's choice off the menu. A few nights later, he assembled
the salad for dinner at Carol Place. Two bites into it, we proclaimed a new favorite.
| 2 c. baby spinach |
1 T. balsamic vinegar |
| 1/2 T. Dijon mustard |
salt and freshly ground black pepper to taste |
| 3 T. olive oil |
1 or 2 hearts of palm stalks, drained and sliced crosswise |
| 1 hard-boiled egg, sliced |
1 T. Feta, crumbled, or grated Parmesan |
- Wash the spinach thoroughly, trim its stems, and dry the leaves with a cloth towel or, better, by spinning.
(Leaving water on the spinach will prevent the dressing from adhering.)
- Combine the vinegar and mustard in a small bowl, then season the mixture. Add the oil slowly, stirring as you do to mix the
vinaigrette.
- Place the spinach in a large bowl. Add the vinaigrette, and toss the salad.
- Top the dressed greens with the hearts of palm, sliced egg, and cheese, and serve.
2 servings
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