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1 large bunch spinach
1/2 c. pumpkin seeds, ground
1-2 garlic cloves, pressed
1/2 lemon, juiced
1/2 - 1 tsp. prepared Dijon mustard
2 Tbl olive oil (extra-virgin)
dash of Celtic sea salt
sprinkle of freshly ground white pepper
Rinse the spinach very well under running water, one leaf at a time. Make sure there is no soil or sand in the buttom part near the roots. Sand in your salad is not tasty! Once clean, spin the spinach leaves dry in a salad spinner and put into a large bowl. Tear or cut leaves into bite-size pieces.
Grind the pumpkin seeds. I like to use a kitchen utensil called a Salad-Shooter, or you can use a grinder. Add the ground seeds to the spinach and toss well. (The pumpkin seeds are a substitute for the Parmesan cheese used in convential Caesar salad recipes.)
In a small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well.
Serves 2. Best eaten when freshly made.
- by Grace Lapetina
* Comments: Michelle notes that ensure the Dijon mustard is made from a Raw recipe not a store-bought kind.
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Preparation by Grace Lapetina
Photograph by Michelle Reeves |
