Red Snapper Spinach

I walked the field with Don Felipe, the foreman at County Line Harvest. We were lined up to harvest bloomsdale spinach, until David reminded me there was a lot of beautiful red snapper out there. We walked around patches and patches of beautiful bloomsdale spinach. Once we reached the red snapper spinach I noticed the leaves were more lush than they were last year. The way the colorful leaves curled would make a beautiful salad. I enjoyed the rest of our walk through a forest of beautiful fresh varieties, fennel, escarole, baby frisee, excited to share red snapper spinach with all of you.

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Red Snapper Spinach

Author: Kali Star

I walked the field with Don Felipe, the foreman at County Line Harvest. We were lined up to harvest bloomsdale spinach, until David reminded me there was a lot of beautiful red snapper out there. We walked around patches and patches of beautiful bloomsdale spinach. Once we reached the red snapper spinach I noticed the leaves were more lush than they were last year. The way the colorful leaves curled would make a beautiful salad. I enjoyed the rest of our walk through a forest of beautiful fresh varieties, fennel, escarole, baby frisee, excited to share red snapper spinach with all of you.

Ingredients

• 1 Bunch Red Snapper Spinach (County Line Harvest)
• 1 Bunch Tokyo Turnips
• 1 Fennel Bulb
• 1 tbs. Olive Oil
• 1 or 2 Meyer Lemons
• 1 tsp Mustard (dijon preferred)
• 1/2 tsp Rice Vinegar
• 2 tsps. Chopped Shallot
• Nuts of choice (pistachios are nice)
• Seeds (I used flax seeds)
• Salt and Pepper
• Chili Flakes
• Parmesan or Nutritional Yeast

Instructions

1. Wash and dry the spinach and put it in a bowl.
2. In a little bowl, squeeze juice from one lemon. Stir in mustard, vinegar, and chopped shallot. Thinly slice turnips and fennel. Soak them in the bowl, making sure to coat the veggies with the sauce.
3. On low heat, heat up the olive oil, with your choice of nuts. Don't let the nuts burn, but it's nice when they're a little brown. Pour the hot oil and nuts over the spinach, and stir it around. This will create more flavor and break down the leaves a little.
4. Add the veggies and lemon sauce with some salt and pepper to the bowl and toss the salad. Sprinkle shaved Parmesan cheese or nutritional yeast, then sprinkle seeds of choice and red pepper flakes.
5. Another addition to this salad that would work well is to toss spirulina with the greens before you add the lemon sauce.

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