Raw spinach salad from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 173) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red wine risotto; Seared tuna in black pepper crust; Roast lemon pepper duck with honey lemon sauce; Crisp-braised duck legs with aromatic vegetables; Sausages in ale (Arundel); Broiled steak with oysters; Rosa de la Garza's dry chili; Veal chops with sage; New York strip steak with horseradish-mint glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on February 13, 2011

    Excellent salad. Particularly enjoy using shallots and Champagne vinegar, but rice wine vinegar also works.

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