The baby spinach, this is the favorite salad of
Juan Arbelaez. “I love them because they are easy to prepare. In general, you just have to rinse them unlike many other salads that you have to start peeling … And the taste of spinach leaves can be crazy when they are well seasoned. “Precisely, the seasoning of his salad, the chef of Colombian origin chooses it rather tangy for the summer… with pickles and a vinaigrette of crushed raspberries. But also Parmesan and nuts, to balance.
“It’s a pretty funny layering between cheese, spinach and nuts that make you a really nice dome. And with the raspberries, the color of which is just brilliant… ”For the chef attentive to the seasons, the freshness and generosity of this dish are revealed as soon as“ this raspberry begins to release a little juice ”…
“A table in 20 minutes flat”, a quick and accessible concept
It is therefore a recipe for spinach salad with Parmesan, raspberries and walnuts that Juan Arbelaez offers us this Wednesday as part of our series of video recipes offered, every other Wednesday, throughout the summer. . Like the others, this one is taken from his book At the table in 20 minutes flat
edited by Marabout. A tribute title to your favorite daily newspaper? No doubt a little, but not only. “Twenty minutes, I think it’s the right time to prepare a good meal without necessarily having time in front of you! The idea was not to make a chef’s book that sits on a table and that no one opens, but a useful book, which hangs around in the kitchen and which can be annotated and dirty, ”explains the former de Top chef. There he offers a series of easy and appetizing recipes … such as the spinach salad which succeeds the pollack ceviche of two weeks ago and the
club sandwich last month.
Here is the recipe for 4 people
1. The pickles: Boil 20cl of white wine vinegar with 50g of sugar and 5cl of water. Poured over 1/2 minced red onion and let stand. Set aside 4 tablespoons of the liquid.
2. Raspberry vinaigrette: In a bowl, put 15 raspberries (or other red fruits), the reserved liquid from the pickles, the zest and juice of a lemon. Add 2 tablespoons of olive oil, 1 pinch of fleur de sel, 2 sprigs of chopped dill. Mash with a fork.
3. The salad: In a salad bowl, mix 125g of washed spinach leaves with 4 tablespoons of the raspberry vinaigrette, a handful of walnuts, 15 raspberries, 30g of grated Parmesan. Cut the onion pickles into small cubes and add them to the salad. Mix the whole delicately.
4. Finishes: Serve with shavings of Parmesan, a pinch of Espelette pepper, the sprigs of 4 sprigs of dill and sprinkle with the rest of the raspberry vinaigrette and a tablespoon of olive oil. .