I did a ham steak and roasties for Sunday dinner and I decided that I needed more green vegetables. I had a bag of baby spinach and a beefsteak tomato, that I had forgotten to add to a previous dish. Checking for what else was in my kitchen I found some cucumber, celery, and a lime. A quick chop and shake and voilà.
Karl’s Spinach Salad with Lime Tarragon Dressing
1 Tbs. lime juice
1 Tbs. peanut oil
½ tsp. tarragon
pinch black pepper
pinch Kosher salt
pinch yellow mustard powder
10 oz. baby spinach
1 large beefsteak tomato
1 medium cucumber, sliced
1-2 stalks celery
1. Put the lime juice, oil, tarragon, pepper, salt, and mustard into a small lidded jar.
Tip: A little dried mustard helps the juice and oil stay emulsified after you shake it up.
Note: Set the dressing aside to meld and re-shake it a few times until you are ready to use it.
2. Put the spinach in a large bowl.
3. Seed and chop the tomato and cucumber into bite sized pieces.
4. Add the celery and pour the dressing over the salad.
Tip: Do not add the dressing until you are just ready to serve the salad.
Note: The salt in the dressing will draw the moisture out of the vegetables. If you add dressing too soon, you might end up with a soggy, wilted salad.
5. Serve the salad slightly chilled.