Recipe courtesy of Robert Irvine
Episode: Medieval Mayhem
Print
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Vinaigrette dressing:
  • 1/4 cup vinegar
  • 1 tablespoon fresh parsley leaves
  • 1 teaspoon fresh marjoram leaves
  • 1 garlic clove, quartered
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup olive oil
Salad:
  • 1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces
  • 4 large carrots, peeled and cut into 1/- inch discs
  • 8 radishes, cut into wedges
  • 4 stalks celery, cut into 1/2-inch pieces

Directions

Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper. Leaving the blender running, pour in the olive oil in a slow stream. Set aside briefly.

Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat. Serve family style with additional dressing on the side.

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