Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Wilted Spinach with Shaved Vegetables 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Simple steamed spinach gets a refreshing topping of shaved vegetables to give it some crunch. Ingredients 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 ¼ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice ½ teaspoon Dijon mustard Coarse salt and freshly ground pepper ½ teaspoon finely chopped fresh tarragon 1 ½ pounds baby spinach, trimmed and washed well 6 grape or cherry tomatoes, halved Directions Prepare an ice-water bath. Place carrots, radishes, and beets in bath, and let stand for 20 minutes. Whisk together oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in tarragon. 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. 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. Rate it Print