Tuesday’s Wilted Spinach with Radish Dressing

Serves 4

Tired of raw spinach in salads? Had enough of it steamed and sautéed? Then try it somewhere in between. Greens are wilted by tossing them with a hot, cooked dressing, which takes off the raw edge but still leaves them slightly crisp.

As mentioned in “Radishal Solutions,” the red of radishes is one of the few points of relief in the green world of spring and early summer. This recipe puts them to use, adding not only color but also a slightly peppery flavor. Mellow it to taste by simply cooking the radishes a little longer.

• 1 bunch spinach (about 3/4 lb.), big stems removed then torn roughly into 2” squares (or 8 oz. pre-washed spinach)

Prepare spinach (being sure to wash thoroughly and spin dry in a salad spinner). Place in a very large serving bowl that has ample room for tossing salad without spilling. Set aside.

• 10-12 radishes, cut in ¼” matchsticks
• 1 large sweet onion, sliced about ¼” thick, then cut into 1-2” lengths

Prepare radishes and onions and set aside in separate bowls.

• 1 Tbsp. safflower oil

In a large sauté pan, warm oil over medium heat until fairly hot. Add onions and sauté about 3-5 minutes. Add radishes and continue cooking 3 minutes (for a more peppery taste) to 8 minutes (for a mellower taste.) While radishes cook, mix dressing in a small jar:

• 2 Tbsp. toasted sesame oil
• ½ cup brown rice vinegar
• 1-2 Tbsp. pure maple syrup, to taste
• 1-2 Tbsp. stone ground mustard, to taste
• Sea salt and freshly ground pepper, to taste

Stir or shake to combine well. When radishes are cooked, pour in dressing and boil gently for 1-2 minutes. Taste and add more vinegar, syrup, mustard or salt and pepper, as desired. Pour hot dressing over spinach and, using two large forks, toss gently to coat spinach completely. Serve immediately, while still hot.

Option: Bacon for Fast Flavor and a Little Crunch Begin by cooking 2-3 strips lean bacon. Cool, cut into small pieces and reserve. Pour off all but 1 Tbsp. of the bacon grease and use in place of safflower oil to sauté onions. Continue with recipe as directed, sprinkling reserved bacon pieces over finished salad.

On the Side: With a more-involved vegetable dish like this one, be sure the rest of your meal is super simple, e.g., grilled salmon and brown basmati rice.

Read on for Wednesday’s Pasta Frisee