This is my favorite recipe so far in Summer 2009. (Yes all you purists, I know it is not officially summer yet. But I consider it summer as soon as you can start eating dinner outside, so there. ) Anyway, this perfect little summer recipe starts at one of my favorite places in the world:
There it is, a-gleaming in the sun.
The lemons! The limes! The tomatoes! Okay, snap out of it. We are here for spinach. This recipe calls for 2 pounds of spinach washed and trimmed. It may be a little more expensive but I promise you that it is worth every last penny to buy baby spinach. It doesn’t have all the sand in it, and there are very few stems to trim. My Fairway (yes, it is MINE!) has baby spinach in a big bin so you can scoop out as much as you need. I like a lot of spinach. The Southern husband likes a lot of spinach. The teenager likes exactly no spinach. The dog would probably eat the plastic bin they store the spinach in.
This recipe takes exactly five minutes once you have all the ingredients out, and then I pop it in the fridge while we are making whatever goes with it. This time we grilled some chicken and sliced it thin, and by time that was all done the spinach was perfectly chilled.
Ah, summer. Welcome back.