Yield: 6 Servings
|2 pounds||Fresh spinach|
|1 cup||Extra-virgin olive oil|
|1 teaspoon||Chopped fresh ginger|
|1 tablespoon||Caribe (crushed N. New Mexico hot red chile)|
|⅓ cup||Raspberry or red wine vinegar|
|3 tablespoons||Dijon-style mustard|
|½ cup||Whipping cream|
|⅓ cup||Chopped fresh dill|
|½ pounds||Smoked salmon; slice very thin|
|6 slices||Red onion; very thin, separate into rings|
Rinse spinach very well and discard stems and any tough or wilted leaves.
Heat ¼ cup oil in a large, heavy skillet or wok. When oil is hot, add spinach, caribe and ginger. Cook over medium high heat, stirring, just until spinach is wilted, but not fully cooked. Set aside. In a small saucepan, combine remaining ¾ cup oil, vinegar, sugar, mustard, salt and cream. Heat until almost simmering, then remove from heat and stir in dill.
Divide hot spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing evenly among salads, drizzling it uniformly over each. Garnish with onion rings and serve. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .