Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette

Name: Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette
Yield: Serves 4 as a first course
Ingredients: 5 ounces, baby spinach (about 6 cups); 3 tablespoons, extra-virgin olive oil; 1 , medium shallot, minced (about 2 tablespoons); 1/4 teaspoon, grated orange zest and segments from 2 medium oranges; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1/8 teaspoon, granulated sugar; 1 tablespoon, lemon juice from 1 lemon; 4 , medium radishes, grated on large holes of box grater (about 1/3 cup)

5 comments

Appears in Cook's Illustrated March/April 2002

For a salad with bright flavors and a lilting texture, go easy on the oil and heavy on the seasonings, and use a light hand to dress the greens.

SERVES4 as a first course

TIME20 minutes

Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette

WHY THIS RECIPE WORKS

For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other in...

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