Red Tabby Spinach Salad

With a little hot oil, and lemon juice, this is a nice way to enjoy this beautiful variety.

Author: Kali Star

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Red Tabby Spinach Salad

Red tabby spinach is such a cool variety. If you sauté it too long you’ll lose the red color. Cook it just enough so that you still see the red veins. With this salad, I pour a little hot oil on it and that’s enough to wilt it a little, while still keeping it a raw salad. You don’t need much for this salad to work.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 Bunch Red Snapper Spinach
• Fennel, Kohlrabi, or Radishes
• 1/2 Cup Almonds
• 1/4 Cup Olive Oil
• 1 Lemon
• Leeks (optional)
• Cayenne Pepper
• Paprika
• Saffron Salt
• Fennel Seeds
• 3 big cloves of garlic

Instructions

1. Thinly slice a head of fennel, preferably with a mandoline. Put the fennel in a little bowl and cover the fennel with lemon juice and a little salt. Let it sit for a little bit.
2. Wash and dry the spinach. I use warm water to rinse the leaves, to almost cook it, but not.
3. Heat up some olive oil on low heat, and add chopped almonds. Let the almonds warm up and brown.
4. Pour the hot oil and nuts over the leaves, in circular motions to drip in as many leaves as you can, and then toss the salad.
5. Top it off with the fennel, squeeze some more lemon juice, and sprinkle on some flax seeds.

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Tag @earthmatterz on instagram and hashtag it #redtabbyspinach