Wilted Spinach with Shaved Vegetables

Simple steamed spinach gets a refreshing topping of shaved vegetables to give it some crunch.

  • Servings: 4
Wilted Spinach with Shaved Vegetables

Source: Martha Stewart Living, July 2009


  • 3 small carrots, shaved lengthwise with a handheld slicer
  • 4 radishes, shaved with a handheld slicer
  • 2 baby beets, peeled, trimmed, and shaved with a handheld slicer
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon finely chopped fresh tarragon
  • 1 1/2 pounds baby spinach, trimmed and washed well
  • 6 grape or cherry tomatoes, halved


  1. Prepare an ice-water bath. Place carrots, radishes, and beets in bath, and let stand for 20 minutes.

  2. Whisk together oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tarragon.

  3. Cook spinach with water clinging to leaves, covered, in a large skillet over medium-high heat, stirring occasionally, until wilted, 3 to 5 minutes. Season with salt and pepper. Remove from skillet, and squeeze out excess liquid. Drizzle spinach with some of the dressing, toss, and arrange on a serving platter.

  4. Using a slotted spoon, remove vegetables from ice-water bath, and transfer to a bowl. Add tomatoes. Toss with 3 to 4 tablespoons dressing. Arrange vegetables over spinach. Serve with remaining dressing on the side.

Cook's Notes

Shave the vegetables for this salad as thin as possible. If you don't have a handheld slicer, use a very sharp knife.


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