Fresh Spinach and Strawberry Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the walnuts in a dry skillet over medium heat and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from the pan to cool. If using, toast the sesame seeds in the same pan for 1-2 minutes until golden, then set aside.

   Ca. 5 min.

   Kokkens note: Watch nuts and seeds closely as they can burn quickly.

2. 2

   In a small bowl or jar, combine the neutral oil, lemon juice, salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified.

   Ca. 2 min.

   Kokkens note: Making the dressing in a jar with a tight-fitting lid makes it easy to mix and store.

3. 3

   In a large serving bowl, combine the spinach, sliced strawberries, and sliced green onions.

   Ca. 5 min.

   Kokkens note: Ensure your spinach is completely dry so the dressing will cling to the leaves.

4. 4

   Cover the bowl and chill the salad base in the refrigerator for at least 15 minutes to allow the ingredients to get cold and crisp.

5. 5

   Just before serving, pour the dressing over the chilled salad, add the cooled toasted walnuts, and toss gently to combine.

   Ca. 2 min.

   Kokkens note: Dressing the salad at the last minute prevents the spinach from becoming wilted.

6. 6

   Sprinkle with the toasted sesame seeds, if using, and serve immediately.

   Ca. 1 min.