Spinach and shaved vegetable salad
Serves 2
4 cups baby spinach
1 bunch of baby carrots, trimmed and thinly shaved lengthwise
1 small chiogga beet, thinly shaved
1 small yellow beet, thinly shaved
1 tablespoon of opal basil, torn
2 tablespoons of ricotta salata, shaved
chive flowers for garnish
lemon juice
extra virgin olive oil
salt and pepper
Dress the spinach with a squeeze of lemon juice, a drizzle of olive oil, salt and pepper. Toss and taste; adjust the seasoning as necessary. Add the carrots and beets to the spinach. Sprinkle the basil, ricotta salata and chive flowers over the top.
“
| — | Sara’s Kitchen |
