Warm Spinach Salad with Feta and Pistachios
A bright, textured salad of wilted curly spinach and crunchy radishes
Why This Recipe Works
Curly-leaf spinach is essential here as its sturdy texture allows the leaves to wilt in the residual heat without turning mushy. Radishes and toasted pistachios provide a crisp contrast to the softened greens.
Instructions
Combine part of the olive oil, the lemon zest, and the shallot in a Dutch oven over medium heat. Cook until the shallot is softened and translucent, about 3 minutes.
Remove the pot from the heat and stir in the lemon juice, sugar, and the remaining oil until the sugar has completely dissolved.
Add the spinach to the pot and toss gently but constantly until the leaves are just beginning to wilt. The residual heat from the pot should soften the spinach without causing it to clump or release too much moisture.
Fold in the radishes, feta, and pistachios. Season with salt and pepper to taste and serve immediately while the greens are still warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days. The spinach will wilt further.
