Spinach Salad with Feta and Nutmeg
MAKES: 4 to 6 servings
TIME: 15 minutes
Feta in a salad makes us think “Greek,” but here you’ll find no tomatoes, olives, or romaine. Instead, nutmeg and yogurt complement the cheese and spinach.
1 tablespoon sherry vinegar or freshly squeezed lemon juice
2 ounces feta cheese, crumbled (about 1/2 cup)
1/8 to 1/4 teaspoon freshly grated nutmeg, plus a little more for garnish
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 pound fresh spinach leaves Salt, if needed
1/2 cup yogurt
01 Put the vinegar in a large bowl with the feta. Use a fork to mash the cheese a little and stir them together. Add the nutmeg and a sprinkle of black pepper and stir again. Keep stirring while you slowly pour in the olive oil.
02 Chop the spinach leaves into small pieces, add to the bowl, and toss to coat with the dressing. Taste and adjust the seasoning, adding salt if necessary. Divide among salad bowls, top each with a dollop of yogurt and a dusting of nutmeg, and serve.
Variation
Cooked Spinach Salad with Feta and Nutmeg. Cook and shock the spinach, squeeze as much water out of it as possible, and roughly chop. Substitute for the raw spinach.
