Blanched Spinach Salad with Sliced Almonds

Everything I cook, I ask Justin to rate it on a scale from 1-10. Things generally fall in the 7 category for him, sometimes they strike a 5 or a 9, and nothing has yet to reach a 10. There are good recipes and great recipes. This is a great recipe.

We are pulling from Mark Bittman's 100 Simple Salads list these days for the greens in our fridge and I came across this recipe and revised it a bit. The softened spinach maintains some form and bite, the dressing is subtly rich and sweet, the capers add an elegant brightness and nuts a warm, crunchy, meatiness. I was blown away, maybe you will be, too.

INGREDIENTS

spinach preferably fresh, not bagged; cleaned of stems and dirt

olive oil

balsamic vinegar I use a gluten/sugar free variety

capers

sliced almonds the original recipe called for pine nuts, but I didn't have them and used sliced almonds instead - really delicious

DIRECTIONS

1. In a bowl large enough to toss your spinach, whisk together olive oil with just a bit of balsamic.
2. Blanch the spinach. Timing is key to get the texture right; the second you dunk the spinach in boiling water, immediately drain and plunge in iced water to stop its cooking process. Make sure your water is strongly bubbling before submerging the spinach and your colander and super cold iced water is ready to go.
3. Gently squeeze spinach dry (careful not to mush it) and maybe even soak up some extra water with paper towels. Roughly chop.
4. Toast some slivered almonds until golden.
5. Add the spinach to the oil/vinegar dressing and fold in the capers using your fingers to toss everything together. 
6. Top with the hot golden almonds. Serve immediately.

xo, J