Equipment
Ingredients
Salad Base
- 200 g baby spinach, washed and dried
- 100 g feta cheese, crumbled
- 40 g pine nuts, raw
- 1 red onion, thinly sliced
Sherry Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- 2 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place a dry frying pan over medium-low heat. Add the pine nuts and toast for 3 to 5 minutes, stirring frequently, until they are fragrant and golden brown. Immediately transfer to a plate to cool.
In a small mixing bowl, vigorously whisk together the sherry vinegar, sea salt, and black pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is fully emulsified.
Slice the red onion as thinly as possible. If the onion is particularly pungent, soak the slices in a bowl of ice water for 5 minutes, then drain and pat thoroughly dry.
In a large mixing bowl, combine the baby spinach, sliced red onion, crumbled feta, and the cooled toasted pine nuts.
Drizzle the sherry vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure the spinach leaves are lightly coated in the dressing. Serve immediately.
Chef's Notes
- Always purchase feta in brine rather than pre-crumbled packages. Block feta retains more moisture, has a superior creamy texture, and offers a more complex flavor profile.
- Sherry vinegar has a uniquely nutty, oxidized flavor that pairs beautifully with toasted nuts. If substituting, try mixing red wine vinegar with a tiny pinch of sugar to mimic its depth.
- For the crispest texture, ensure your spinach is bone dry before it touches the dressing. Oil will not cling to water, meaning wet greens will result in a puddle of dressing at the bottom of the bowl.
- Soaking raw red onion in ice water for just 5 to 10 minutes removes its harsh, sulfuric bite while maximizing its crunchy texture.
Storage
Refrigerator: 1 day — Keep components separate if storing. Dressed salad will become soggy within hours.
