1 bunch Nash’s spinach, rinsed and drained
1/3 cup pine nuts
3 cloves garlic
1/2 anchovy filet (about 1/4 cup anchovy paste)
Pinch of salt, pepper, red pepper flakes
1 Tbsp. + 1 tsp. vinegar or lemon juice
1/4 cup oil
3 Tbsp. vinegar
1/3 cup raisins
In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 minutes. Pour onto a plate to cool.
Using a mortar and pestle, mash garlic, anchovy, a pinch of salt and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
Chiffonade the spinach by stacking the leaves, rolling them tightly, and slicing them perpendicular to the roll. This gives long, thin strips of spinach.
Place spinach in a large bowl; add vinaigrette until just covered and toss well to combine. Add pine nuts and raisins. Toss once more and serve. 2 to 4 servings.
Recipe adapted from nytimes.com.
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